Creamy Chipotle Pasta with Shrimp

Ingredients

• 30 g (2 tablespoons)Butter
• 454 g (1 pound)Shrimp, peeled and deveined; season with salt and pepper
• 227 g (8 ounces)Pasta, such as spaghetti
• 120 ml (½ cup)Chicken stock, or water with chicken bouillon
• 120 ml (½ cup)Half-and-half
• 113 g (4 ounces)Block cream cheese
• 1Garlic clove
• 1–3Chipotles in adobo sauce
• To tasteSalt and pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of water to the boil and season it with salt. Add the pasta and cook according to the instructions on the packet.

2. 2

   Blend the sauce

   Put all the sauce ingredients in a blender and blend until smooth. Taste and add more salt and pepper if needed.

3. 3

   Season the shrimp

   Peel and devein the shrimp if this has not already been done; remove the tails if you prefer. Season with salt and pepper.

4. 4

   Melt the butter

   Set a large non-stick frying pan over a medium heat. Add the butter and, once melted, add the shrimp.

5. 5

   Cook the shrimp

   Cook the shrimp until they are no longer opaque, taking care not to overcook them. Turn the heat to low and pour in the blended chipotle sauce.

6. 6

   Toss and serve

   When the pasta is cooked, drain it and add it to the pan with the sauce and shrimp. Toss gently to coat, check the seasoning and serve.

What is creamy chipotle pasta with shrimp?

This is a fusion-style pasta dish: spaghetti meets a creamy sauce flavoured with chipotles in adobo, a smoky, chilli-based ingredient associated with Mexican cooking. The combination brings together familiar pasta textures with a spicy, savoury sauce.

Here, cream cheese and half-and-half soften the chipotle's heat, while shrimp cook quickly in the same pan. Blending the sauce makes it smooth and helps it coat the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 10g protein, 46g carbs, 20g fat.

The pasta supplies most of the carbohydrates, while the butter, cream cheese and half-and-half contribute much of the fat. Shrimp provides protein, with some also coming from the dairy ingredients. Serve with a green salad or vegetables for a fresh contrast alongside the pasta.

Choosing the chipotles

Heat level: Start with one chipotle for a milder sauce, or use more for a stronger chilli kick. Blend the chosen amount with the other sauce ingredients as directed.

Adobo sauce: The chipotles come packed in a seasoned sauce, so include some of that sauce when blending. Taste the finished sauce before adding extra salt.

Getting the shrimp right

Preparation: Use peeled and deveined shrimp, or remove the shells and vein before cooking. Taking off the tails is optional and makes the finished pasta easier to eat.

Doneness: Cook just until the shrimp are no longer opaque, then lower the heat before adding the sauce. Shrimp can turn tough if left cooking for too long.

Making a smooth sauce

Blending: Blend the chicken stock, half-and-half, cream cheese, garlic and chipotles until smooth. This helps distribute the garlic and chilli evenly through the creamy base.

Seasoning: Taste the blended sauce before it goes into the pan, then check the pasta again once everything is tossed together. The adobo and stock can both bring seasoning, so adjust salt and pepper to suit.

Timing the pasta and sauce

Pasta: Follow the packet timing, since shapes and brands cook at different rates. Drain it once cooked and add it straight to the pan so it can be coated while warm.

Sauce: Keep the heat low when the sauce meets the shrimp. The method does not specify a separate simmer; toss gently to combine and serve once the pasta is coated.

What to serve alongside

Fresh side: A crisp green salad or simply dressed vegetables can bring a fresh contrast to the rich, creamy sauce. Keep the dressing light so it does not compete with the chipotle flavour.

Bread: A slice of crusty bread is handy for any sauce left on the plate. If serving bread, you could keep the pasta portion a little smaller.

Recipe notes & tips

• Measure out the chipotles before blending so you can control the heat.
• Use a large pot so the pasta has room to cook evenly.
• Have the shrimp peeled and deveined before heating the pan.
• Blend the sauce until the cream cheese is fully incorporated.
• Keep the pan on low once the sauce is added to the shrimp.
• Toss the drained pasta gently so the shrimp remain intact.

Variations

• Milder sauce: Blend in one chipotle and taste before adding more.
• More heat: Add another chipotle to the sauce before blending.
• Different pasta: Use another pasta shape in place of spaghetti.
• Water instead: Replace the chicken stock with water and chicken bouillon as suggested.
• Tail-free shrimp: Remove the tails before seasoning for easier eating.

Common mistakes to avoid

• Overcooking the shrimp: Take them off the heat once they are no longer opaque.
• Adding too much chilli at first: Begin with one chipotle and taste the blended sauce.
• Skipping the seasoning check: Taste the sauce and finished pasta, then adjust salt and pepper.
• Using high heat for the sauce: Turn the pan to low before adding the blended mixture.
• Leaving the pasta to drain too long: Add it to the pan once cooked so it can be tossed with the sauce.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over a low heat, stirring until hot; add a small splash of water if the sauce has thickened.

Frequently asked questions