CHIPOTLE SHRIMP PASTA – My favorite seafood, in particular, is shrimp. It is adaptable and requires little effort. There are countless alternatives for how to prepare it, and it cooks quickly. My favorite seafood is combined in this recipe’s creamy chipotle sauce.
— 1 pound XL raw shrimp peeled and deveined
— 8 ounces fettuccine noodles
— 1 tbsp chipotle pepper sauce from canned adobo peppers
— 1 + 1/4 cup heavy cream
— 2 tbsp white wine
— 2 tbsp unsalted butter
— 1 tbsp garlic minced
— 2 tbsp olive oil extra virgin
— 3 tbsp Parmesan cheese shredded
— adobo all-purpose seasoning
— garlic powder
— chili powder
— 3 tbsp green bell pepper diced
— 3 tbsp red bell pepper diced
— parsley optional garnish
Make fettuccine noodles according to packaging, drain and set aside.
In a small bowl, season shrimp with adobo, pepper, garlic powder, and chili powder-mix well so all of the shrimp are coated and set aside.
In a large skillet, heat olive oil and sauté shrimp for 2-3 minutes on each side or until fully cooked (do not overcook your shrimp, or they will be rubbery).
Remove the shrimp from heat and set aside.
In a large skillet, on medium high heat melt butter then sauté the garlic for 1-2 minutes.
Add the red and green bell peppers and sauté for another 2-3 minutes.
Pour in the heavy cream, and stir well.
Pour in the white wine and stir well.
Add the chipotle sauce, and stir well.
Allow the sauce to cook for 3-5 minutes on medium heat while stirring.
Lightly season with adobo all-purpose and stir well (taste to see if seasoned to your liking).
Stir in Parmesan cheese, mix well, then allow the sauce to simmer for 3-4 more minutes on medium low heat.
Add the cooked noodles and mix well.
Remove from heat.
Serve the shrimp over the pasta, garnish with fresh parsley and Parmesan cheese, and enjoy !