Linguini with chile shrimp


8 oz. Linguini
3 tbsp butter, unsalted
1 cup onion, chopped
12 oz beer
1 bay leaf
2 tbsp oil, safflower or unflavored

1 lb shrimp, peeled, deveined, shells reserved
2 clove garlic, chopped fine
1 1/2 tbsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
1 avocado, sliced thin

Black pepper, freshly ground

How to prepare

To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onion and cook until it is translucent – about 2 minutes. Add the beer, bay leaf and reserved shrimp shells, and bring the liquid to a simmer. Reduce the heat to low, cover the pan, and simmer the mixture for 20 minutes. Add the linguini to 3 quarts of boiling water with 1 1/2 tsp of salt. After 3 minutes, drain the pasta and set it aside; it will be underdone. Strain the shrimp-shell liquid, discarding the solids, and return the liquid to the pan; there will be a little more than a cup. Add the reserved linguine to the liquid and simmer it, covered, until it is al dente – about four minutes. If the pasta cooks to the right level and there is still a lot of liquid left, remove the pasta and reduce the liquid over highest heat until saucy and add to the pasta. While the pasta finishes cooking, pour the oil into a large, heavy-bottomed skillet over medium-high heat. Add the shrimp and saut

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