Garlic Linguine with Seared Shrimp

Garlic Seared Shrimp Linguine

Garlic mojo is a Cuban recipe and is used throughout the surrounding Caribbean Islands. It is mainly used to marinate pork but is great for marinating poultry and beef as well.

Mojo tenderizes as well as infuses meat with flavor. It gives your meat of choice a Latin-Caribbean kick.

Mojo is the Spanish pronunciation for sauce, a sauce that varies in spiciness.

It is a sauce that consists primarily of olive oil, chili pepper, garlic, paprika, cumin or coriander, and other spices.

MojoMojo originated in the Canary Islands, where the main varieties are red mojo and green mojo.

Other countries though, have recipes similar to the Islands red or green mojo, but acid ingredients such as vinegar, lemon, orange, or lime juice are included.

Making Garlic Mojo

You will need the following:

4 large heads peeled garlic cloves or 10 ounces (about 1 3/4 cups)
2 cups extra virgin olive oil
½ cup fresh lemon juice

Heat oven to 350 degrees.

Peel away paper shell from garlic gloves. Next stir together the garlic and oil in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lemon juice and return to the oven for 20 minutes for the garlic to absorb the juice and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree.

Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.

The mojo will last for up to three months as long as the garlic stays submerged under the oil.

Now let’s use your garlic mojo to make Garlic Linguine with Seared Shrimp

1 lb. medium shrimp, peeled and deveined

3 canned chipotle chilies en adobo, seeded and finely chopped

1 lb. linguine

3 tbsp. chopped cilantro

3/4 cup grated Parmesan or Romano

Fill a large pot about 2/3 full of water. Add 2 tablespoons salt or olive oil, cover and bring to a boil over high heat.

Slide the pasta into the boiling water, stir. Cook pasta about 6 minutes for al dente linguine or 3 minutes for fresh made pasta.

Over medium-high heat in a large skillet, spoon 2 tablespoons of the garlic oil mojo.

Pat the shrimp dry; when the oil is hot, place them in the skillet.

Cook until the shrimp are no longer pink in the center, about 1 minute per side.

Remove the skillet from the heat and stir in the chopped chills and the reserved mojo.

Remove ½ cup of the pasta water; drain pasta into a colander. Return pasta and the ½ cup water to the pot.

Scrape in the shrimp mixture, sprinkle with the chopped cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve.

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