Creamy chipotle shrimp with pasta! Camarones a la crema de chipotle con pasta! So easy! So Delicious! If you are a fan of spicy shrimp and pasta dishes, you need to prepare this dish today! Today’s recipe for chipotle shrimp is inspired by the original recipe on my blog for Shrimp In A Light Chipotle Cream.
Any opportunity I have to record a new video, I will!
These days, instead of developing all new recipes, I find myself revisiting older recipes and giving them a new look! I have learned so much since I first started my blog and posting food photos. The first couple of years, my food photos were horrible, lol! I keep them in my files as a reminder of how far I have grown as a food blogger. It didn’t come easy and there’s still so much I need to learn.
Browse your pantry and refrigerator before going shopping!
I confess that in the past, I would rush to the store to buy ingredients only to find that I already had the same ingredients tucked away in my pantry. About every two weeks, I browse through my pantry and refrigerator. I pull older ingredients to the front or I take them out to use in a recipe. Make a habit of throwing out old leftovers too! If there’s only 1/4 c of salsa left in the jar, keck, prepare a quick sunny side up egg and serve it on a tostada, over chilaquiles or on toasted sourdough bread. Delicious!
Prep! Prep! And More Prep!
If I don’t prep a recipe beforehand, I find the cooking process a bit stressful. Especially if there are more than 6-7 ingredients, measuring, mincing and slicing ahead makes for an enjoyable cooking experience. Your favorite music in the back round is good too! Here’s a question for you all. Do you prefer to see the short video in the beginning of the post? Or do you prefer to see all the step by step photos with all the ingredients that go into the recipe first? Showing the video at the top, I feel, inspires you and gives you a clear visual on how easy the recipes come together. I would love to hear your opinion in the comment section below.
Do You Prefer Fresh Shrimp Or Frozen Shrimp For Your Recipes?
Since I did not grow up eating much shrimp, I was clueless when I first learned to cook any seafood. Fresh shrimp, frozen shrimp, I had no idea which was better. In my case, living in a small town most of my married life, fresh shrimp options were limited and expensive. For this reason, I began to purchase frozen shrimp for all of my recipes. Because if you think about it, the shrimp is flash frozen soon after it’s caught. The seafood at your local market could have been sitting somewhere for days, frozen, then defrosted, who knows. Unless you live in an area where fresh seafood is being sold soon after it’s caught, I opt for using frozen seafood. Don’t get me wrong, large popular markets do sell quality fresh seafood too if you are willing to pay the higher prices.
Ok, Ok, Let’s Get To This Easy Mexican Shrimp Recipe Already!
I always have Mexican crema in my refrigerator and canned chipotles in my pantry! What staple ingredients do you have available at any given time? Dried beans, rice, canned tomato sauce, uncooked pasta, spices…. Make a habit of keeping some staple ingredients. Meals come together quickly once you do this.
Creamy Chipotle Shrimp With Pasta
- 1 1/2 lbs extra large shrimp
- Salt and pepper to taste
- Avocado or olive oil
- 1 bell pepper you choice, finely diced
- 6 cloves of garlic minced
- 2 to matillos or 1 roma tomato roughly chopped
- 4 chipotle in adobo
- 2-3 tbsp adobo sauce from chipotles
- 1/3 c water
- 1 c Mexican crema
- 8-9 oz cooked spaghetti
- 1/4 c finely chopped cilantro
- Grated cotija cheese to taste
- Clean and devein the shrimp. Rinse well under cold water and dry off by patting with paper towels. Leaving the tails on is optional. Season lightly with salt and pepper and keep chilled until ready to use.
- In a large skillet, preheat 3 tbsps of oil at medium heat for a few minutes. Add the bell pepper and garlic. Season lightly and sauté for 3-4 minutes.
- In the blender, add the tomatillos(or tomatoes), chipotles and adobo. Blend on high until smooth. Pour into the skillet. Rinse out the blender jar with 1/3 cup of water and pour that into the skillet. Stir well to combine. Taste for salt and simmer for 3-4 minutes.
- Pour in 1 1/4 cups of Mexican crema. Lower the heat on the skillet. Stir well to combine. Taste for salt. Fold in the shrimp, making sure it’s covered with the cream sauce. Let cook gently, stirring as needed for a few minutes. Cover and continue cooking until shrimp is pink and opaque. Fold in the cooked pasta. Transfer to serving platter. Garnish with grated cotija cheese and cilantro. Serve with toasted sourdough bread and a salad on the side.