Creamy Chipotle Shrimp Pasta

Creamy Chipotle Shrimp Pasta


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.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide pasta among plates. Top with more scallions and thinly sliced jalapeño.

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