Ingredients
- 3 fresh Anaheim chiles
- 4 tablespoons olive oil (divided)
- 1 white onion, diced
- 3 pounds ripe on-the-vine tomatoes, washed and quartered
- 4 garlic cloves, finely chopped or pressed
- 1 teaspoon kosher or sea salt (divided), plus more to season shrimp
- 1 (6-ounce) can tomato paste
- 1 teaspoon crushed dried chiltepín chiles, chile de árbol, or red pepper flakes
- 1 pound short and small pasta (such as rigatoni or shells)
- 2 tablespoons unsalted butter
- 2 pounds large shrimp, peeled and deveined
- Freshly ground black pepper, to taste
- 2 cups Mexican crema
- 1 cup grated asadero or quesadilla cheese (substitute with Monterey Jack or Muenster)
- 1 1/2 cups grated Oaxaca cheese
- 1/2 cup grated añejo cheese or parmesan
- 3 to 4 scallions (white and light green parts), thinly sliced, for garnish
Instructions
- Preheat your oven to 450°F (232°C) and set a rack on the upper third of the oven. Bring a large pot of salted water to a boil for the pasta.
- Place the Anaheim chiles on a baking sheet lined with aluminum foil. Broil for about 10 minutes, flipping halfway through, until charred on all sides. Transfer the chiles to a plastic bag and seal tightly. Let them sweat for at least 5 minutes. Afterward, peel off the skin, remove the stems and seeds, and coarsely chop the chiles. Set aside.
- In a heavy-bottomed skillet or casserole, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent and starting to brown at the edges.
- While the onion cooks, pulse the tomatoes in a blender until crushed but still slightly chunky. Set aside.
- Add the garlic and chopped Anaheim chiles to the pan with the onions. Stir and season with 1/4 teaspoon of salt. Cook for an additional 2 minutes until the garlic starts to brown.
- Stir in the tomato paste and cook for another minute. Add the blended tomatoes, scrape up any browned bits from the pan, and stir to combine. Season with the remaining 3/4 teaspoon salt and crushed dried chiles. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 30 minutes until thickened. Turn off the heat.
- While the sauce simmers, cook the pasta according to the package instructions for al dente. Drain and set aside.
- In a large nonstick skillet, melt the remaining 2 tablespoons of oil and butter over high heat. Add the shrimp in batches, seasoning with salt and pepper. Sauté for a couple of minutes until the shrimp are just cooked. Remove the shrimp and chop half of them. Set the other half aside whole for topping the pasta.
- Add the cooked pasta, chopped shrimp, and crema to the sauce. Toss to coat well. Transfer to a baking dish, top with whole shrimp, and sprinkle with the grated asadero, Oaxaca, and añejo cheeses.
- Bake for 10-15 minutes, or until the top is bubbling and golden brown. Garnish with scallions before serving.
Notes
- For extra heat, add more chiltepín or red pepper flakes to taste.
- If you can’t find Oaxaca cheese, you can substitute with a combination of mozzarella and Monterey Jack.
- For a creamier bake, add extra crema or a bit of heavy cream to the sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 8g
- Sodium: 960mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg
