Garlicky Linguine With Seared Shrimp, Chipotle And Queso Anejo

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Rick Bayless


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2/3 cup Slow-Cooked Garlic Mojo (stir before measuring)

1 pound medium shrimp, peeled and (if you wish) deveined


1 to 3 canned chipotle chiles en adobo, seeded and finely chopped

1 pound dried linguine

2 or 3 tablespoons coarsely chopped watercress, parsley or cilantro

3/4 cup grated Mexican queso anejo, Parmesan or Romano

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