Chipotle Creamy Shrimp Pasta
This Creamy Shrimp Pasta recipe is hearty and delicious, with a smoky, spicy sauce that is simply divine! Oh, and it only takes around 25 minutes to prepare!
Servings: 6 servings
Calories: 771kcal
Equipment
Ingredients
- 1 lb spaghetti noodles
- 1½ teaspoon salt (divided)
- 2 tablespoon extra virgin olive oil (divided)
- 1 lb shrimp
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 1 tablespoon unsalted butter
Sauce Ingredients
- 2 small on-the-vine tomatoes
- ½ small yellow onion
- 3½ oz chipotle peppers in adobo
- 1½ cup heavy whipping cream
- 1 medium lime (juiced)
- ½ teaspoon black pepper
- 2 cloves garlic
- ¼ cup dry white wine
- 1 cup asadero cheese
Garnish
- ¼ cup fresh cilantro (optional)
Instructions
- Add pasta to boiling water along with 1 teaspoon salt and 1 teaspoon olive oil. Cook according to package instructions, then remove noodles and reserve ½ cup pasta water for the sauce.
- Defrost shrimp in water, then drain and remove tails, if necessary. Season with onion powder, garlic powder, cayenne, smoked paprika, and ½ teaspoon salt.
- Heat a large skillet or pan, then add 1 tablespoon oil and butter and allow it to melt. Arrange shrimp in a single layer, cooking on each side over medium-high heat for 2 minutes or until shrimp are no longer translucent. Remove from pan and set aside.
- Boil tomatoes and onion until softened. Remove from water and peel off tomato skins, then blend until smooth along with ½ cup pasta water, chipotles in adobo, heavy cream, lime juice, and black pepper.
- Mince 2 cloves garlic and add to pan along with another 2 teaspoon of oil, toasting over low heat until fragrant. Deglaze pan with ¼ cup dry white wine, and allow liquid to cook down for 3-5 minutes. Pour in chipotle cream sauce and mix thoroughly.
- Bring sauce to a gentle simmer, then add asadero cheese and stir over low-medium heat until melted. Mix in pasta and shrimp.
- Transfer to individual serving bowls and top with freshly chopped cilantro and a squeeze of lime juice.
Notes
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- Another option is to roast or broil the vegetables prior to blending them, rather than boiling.
- Make sure the veins are removed from your shrimp before cooking! You may have to devein them yourself if they didn't come that way.
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- Use chicken broth instead of water if you need to thin out the sauce; that way it stays nice and flavorful!
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- It's easy to overcook shrimp, so be careful! A couple of minutes on each side is typically all you need.
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- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 771kcal | Carbohydrates: 66g | Protein: 37g | Fat: 40g | Saturated Fat: 22g | Trans Fat: 0.1g | Sodium: 506mg | Fiber: 5g | Sugar: 7g
