Chili Rubbed Shrimp and Corn Fettuccine

Chili Rubbed Shrimp and Corn Fettuccine

Chili Rubbed Shrimp & Corn Fettuccine

Author: 3rd Annual Plugrá Magnifique Recipe Contest
Prep time: 45 minutes
Cooking time: 15 minutes
Total time: 1 hour


  • 1 poblano pepper
  • 12 ounces fettuccine
  • 1 cup corn kernels, fresh
  • 4 tablespoons Plugrá® European-Style Butter, unsalted, divided
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound large shrimp, peeled, deveined
  • 1 cup black beans, canned, rinsed, drained, warmed


  1. Heat broiler. Cut poblano pepper in half lengthwise and remove seeds and veins. Flatten with palm of hand and place on a foiled-lined broiler pan, skin sides up.
  2. Broil until blackened all over, 3 to 4 minutes.
  3. Place in a plastic bag a few minutes to steam, then remove blackened skin.
  4. Coarsely chop peppers and place in a small bowl.
  5. Cook fettuccine according to package instructions for al dente texture. Drain, do not rinse, and return to pot.
  6. Pour tequila-lime butter sauce over fettuccine and keep warm.
  7. While fettuccine is cooking, sauté corn in 2 tablespoons butter in a large skillet until toasted and beginning to caramelize, about 3 to 4 minutes; add to poblanos.
  8. Combine chili powder, salt and cayenne and toss with shrimp.
  9. Melt remaining butter and cook shrimp until firm and opaque, about 3 to 4 minutes.
  10. Add shrimp, black beans, poblano and corn mixture to fettuccine and toss to coat. Serve immediately.


Click here for Tequila-Lime Butter Sauce recipe.
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