Creamy Chipotle Shrimp Pasta
Rating
We’ll never say no to pasta night, but sometimes we want to add a new, fresh flavor to our noodles. Our best suggestion? Crack open a can of chipotle chiles.
Ingredients
- Kosher salt
- 12 oz. penne pasta
- 1 lb. large shrimp, peeled, deveined, tails removed
- Freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided
- 1 large red bell pepper, seeds and ribs removed, coarsely chopped
- 3 scallions, thinly sliced, plus more for serving
- 4 cloves garlic, finely chopped
- 1 small jalapeño, seeded, ½ chopped, ½ thinly sliced
- 2 canned chipotle chiles in adobo, finely chopped, plus 2 tbsp. sauce
- 2 tbsp. tomato paste
- 1½ c. heavy cream
- ½ c. finely grated Parmesan
Instructions
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Meanwhile, season shrimp with ½ teaspoon salt and ¼ teaspoon pepper. In a large, high-sided skillet over medium-high heat, heat 2 tablespoons oil. Add shrimp and cook, turning halfway through, until just cooked through, 3 to 4 minutes. Transfer shrimp to a plate.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add bell pepper and cook, stirring occasionally, until just softened, about 3 minutes. Add scallions, garlic, and chopped jalapeño. Cook, stirring frequently, until fragrant, about 1 minute more.
- Add reserved pasta water, chiles, adobo sauce, and tomato paste; season with salt. Bring to a simmer, stirring until combined. Slowly stir in cream, then add shrimp, pasta, and Parmesan. Cook over medium-high heat, tossing constantly, until sauce thickens and coats pasta, about 2 minutes more.
- Divide pasta among plates. Top with more scallions and thinly sliced jalapeño.
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