Green Chile Shrimp Fettuccine

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Serves 16

1-1/2 pounds medium raw shrimp
1-1/2 pounds whole wheat fettuccine
½ cup finely grated Cotija cheese (optional)

1 tablespoon olive oil
1 cup coarsely chopped white onion
2 jalapenos, seeded and chopped
1 pound tomatillos, husked, washed, and cut into quarters
2 cups cilantro leaves
2 teaspoons salt
½ cup roasted, peeled, and diced green chiles
4 green onions, coarsely chopped
6 garlic cloves, peeled

Sauce:  In a large skillet, heat the olive oil and, over medium heat, cook the onion until softened, about 5 minutes.  Transfer the onion to a blender or food processor and reserve the skillet to cook the shrimp.  Add 1-1/2 cups water to the blender along with the jalapenos and tomatillos.  Mix until chunky and then add the cilantro, salt, chiles, green onions, and garlic.  Purée until smooth, about 2 minutes.

Fettuccine:  Bring a large pot of water to a boil; salt liberally.  Add the fettuccine and cook until tender, about 10 minutes.  Drain, but do not rinse.
Put the reserved skillet back over medium heat and, adding a little more oil if necessary, cook the shrimp until they just turn pink.  Pour the sauce over the shrimp and bring to a simmer.  Add the fettuccine and mix well.  Turn out into a large bowl and sprinkle with cheese, if desired.