Brooke Marie

Cook. Explore. Eat. Repeat
Entrees

Chipotle Shrimp Pasta Bake with Wolf Gourmet (Winner!!)

Pasta Bake with Shrimp

First thing first, let me tell you that Wolf Gourmet did sponsor this post, and they did send me this amazing countertop convection oven. They made it possible to make this pasta bake with shrimp! But they’ve also sent me one to giveaway to one of YOU. Trust me, you want to enter to win because this is the coolest kitchen gadget I own and probably will ever own.

You can either get one for free from me, or buy one from Sur La Table, Bloomingdales, or Frontgate on your own for $500.00. See? Winning one would be much better! (But trust me if they hadn’t sent me one, I would’ve bought one myself because this thing is AMAZING)

Jump to the bottom for your chance to win! Now to the real deal…


Pasta is my guilty pleasure. Yes, I use gluten free pasta… but the carb part is what really makes it “guilty.” Add a little seafood, a little cheese, and a little chipotle… and you’ve pretty much described my favorite weekday meal.

This chipotle shrimp pasta bake is the perfect weeknight meal because it’s quick, full of flavor, and you just set it and walk away… especially if you’re using Wolf Gourmet’s new Countertop Convection Oven. Pretty much my new favorite kitchen gadget.

Wolf oven

For this recipe I used shrimp, chipotle, gluten free pasta, tomatoes, cheese, cilantro, tomato paste, garlic, onions, salt and pepper. That’s all!

Shrimp Bake Ingredients Text

First, cook your pasta to almost al dente. Not all the way. Just right before it gets to that perfect al dente bite. Set those aside. Next, toss your shrimp in 1 tsp chipotle and 1 tbsp olive oil. Cook that until opaque and set aside. Set your oven to 400 degrees fahrenheit.

Toss your tomatoes in 1 tbsp chipotle and 1 tbsp olive oil. Set those aside. Heat a cast iron skillet over medium-high heat and saute your garlic and onions until fragrant. About 1 minute.

Add in the tomatoes, chipotle, tomato paste and pasta. Mix to combine. I added a little vegetable broth at this point to loosen it up a bit.

Top your skillet with shredded cheese and then the shrimp. Stick in your oven for 12 minutes. Turn your oven to broil and cook for another 3 minutes. With the wolf gourmet oven this step is ridiculously simple.

Shrimp in oven

Take the skillet out once the cheese is nicely melted. Look how beautiful! This pasta bake is really coming together

shrimp skillet 4 copy

Top it off with chopped cilantro, and enjoy! So, so good.

Chipotle shrimp

You can also add parmesan cheese on top if you like, I’m sure that would be amazing!
 shrimp pasta bake


Enter the giveaway below for your chance to win your own oven so you can make this pasta bake exactly like I did!!! Do it, and do it now! Someone will win this amazing oven worth $500 bucks and hopefully it’ll be you!

Also, follow me on Instagram for beautiful pictures and notifications on giveaways just like this one!

www.instagram.com/the.babbling.brooke

Chipotle Shrimp Pasta Bake with Wolf Gourmet (Winner!!)

Ingredients

  • - 1.5 cups shredded cheese
  • - 3 TBSP olive oil
  • - 2 tomatoes, chopped
  • - 8-12 large shrimp, deveined and peeled - tails off
  • - 1/3 cup onion, chopped
  • - 2 tbsp tomato paste
  • - 2 cups spaghetti cooked to ALMOST al dente
  • - 3 cloves garlic minced
  • - cilantro, chopped
  • - 3 TSP chipotle seasoning
  • - salt and pepper to taste

Instructions

  1. First, cook your pasta to almost al dente. Not all the way. Just right before it gets to that perfect al dente bite. Set those aside.
  2. Next, toss your shrimp in 1 tbsp chipotle and 1 tbsp olive oil. Cook that until opaque and set aside.
  3. Set your oven to 400 degrees fahrenheit.
  4. Toss your tomatoes in 1 tbsp chipotle and 1 tbsp olive oil. Set those aside.
  5. Heat a cast iron skillet over medium-high heat and saute your garlic and onions until fragrant. About 1 minute.
  6. Add in the tomatoes, chipotle, tomato paste and pasta. Mix to combine. I added a little vegetable broth at this point to loosen it up a bit.
  7. Top your skillet with shredded cheese and then the shrimp. Stick in your oven for 12 minutes.
  8. Turn your oven to broil and cook for another 3 minutes.
  9. Remove the skillet once the cheese is melted.
  10. Top it off with chopped cilantro, and enjoy!
https://the-babbling-brooke.com/shrimp-pasta-bake-with-wolf-gourmet/

a Rafflecopter giveaway

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  34. Hey Brooke. Delicious post, can’t wait to try it out!
    My go-to fall recipe is a little surprising. I love meatloaf in the autumn with a good IPA or Syrah. My favorite variation is a “Greek” Loaf. Lamb and beef blended with diced onions, kalamata olives, spinach & feta. If I’m feeling ambitious, I’ll serve it with tzatziki.
    Cheers!

    1. Oh wow, that sounds amazing! I love a good IPA. My go to beer! Good Luck and thanks for being such a loyal follower to me I really appreciate all of your support. 🙂

      xo,
      Brooke

    1. Hi Walter!

      A good beef stew was always a staple in my family during the winter. Expect to see a slow cooker beef stew recipe up here soon! Glad you like the recipe, let me know if you try it out I would love to see your photos!

      xo,
      Brooke

    1. Hi Emily!

      I LOVE chili, I’m working on a chili recipe for The Babbling Brooke cooks as we speak! How do you make your chili? With beef or turkey? Good luck!

      xo,

      Brooke

      1. Yum! I’m looking forward to it! I make it with beef 🙂 I need to try it with turkey someday though!

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