Maurisee Upshur's background is Caribbean. As chef of Mrs K's Tollhouse, she's introduced a little spice to a modern American menu. This pasta dish uses Chipotle peppers for an unusual punch.

Serves 2

4 tablespoons Extra Virgin Olive Oil

1 teaspoon garlic, peeled and finely minced

1 shallot, peeled and thinly sliced

¼ cup leeks, thinly sliced

3 tablespoons Chipotle Peppers, puréed

¼ cup white wine

2 tablespoons lemon juice

½ stick chilled butter, cut into cubes

8 Shrimp, peeled

½ pound Jumbo lump crabmeat

Spinach, to taste

8 ounces dried linguine

Salt and pepper to taste

Bring a big pot of water to the boil and cook the linguine according to instructions. Drain.

While it's cooking, in a heated sauté pan add olive oil, garlic, shallot and leeks. Sauté until tender. Add the shrimp and sauté for 2 minutes on medium heat. Add chipotle pepper purée.

Deglaze with the white wine and lemon juice.

Cook until sauce is reduced by half. Season with salt and pepper to taste. Add the cold butter, lump by lump, and stir until melted.

Add crabmeat and spinach and toss until heated through. Add the linguine, toss and serve.

Mrs K's Tollhouse is located at  9201 Colesbville Rd, Silver Spring, 301 589 3500.

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