Pasta with Shrimp and Creamy Chipotle Sauce

Name: Pasta with Shrimp and Creamy Chipotle Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Latin American
Ingredients: Kosher salt; Freshly ground black pepper; 12 ounces short pasta such as mezzi rigatoni, cavatappi, or gemelli; 1/4 cup extra-virgin olive oil; 1 head fennel, thinly sliced (about 1 1/2 cups), fronds reserved; 2 1/2 cups fresh corn kernels; 3 chipotles in adobo, seeded and chopped (about 1 tablespoon), plus 2 tablespoons adobo sauce; 1 pound large shrimp, peeled and deveined; 1/3 cup heavy cream

Recipe GLPR22190fd24b46ef

Latin American

Main Course

30 min

261 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant one-pan dinner featuring tender shrimp and sweet corn kernels tossed with al dente pasta in a luscious chipotle cream sauce. Sliced fennel adds a delicate anise note while charred chipotle peppers provide a smoky, spicy depth. Fresh fennel fronds garnish the finished dish for an elegant touch.

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Ingredients

Kosher salt

Freshly ground black pepper

12 ounces short pasta such as mezzi rigatoni, cavatappi, or gemelli

1/4 cup extra-virgin olive oil

1 head fennel, thinly sliced (about 1 1/2 cups), fronds reserved

2 1/2 cups fresh corn kernels

3 chipotles in adobo, seeded and chopped (about 1 tablespoon), plus 2 tablespoons adobo sauce

1 pound large shrimp, peeled and deveined

1/3 cup heavy cream

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced fennel and cook for about 5 minutes, stirring occasionally, until it begins to soften.
Add the corn kernels to the skillet and cook for 3 minutes until heated through, stirring gently.
Increase the heat to medium-high. Add the shrimp to the skillet in a single layer, season with salt and pepper, and cook for 2 to 3 minutes on each side until the shrimp are opaque and reach an internal temperature of 145°F. Remove the shrimp and set aside.
Reduce the heat to medium-low. Stir in the chopped chipotle peppers and adobo sauce, cooking for 1 minute until fragrant.
Pour in the heavy cream and stir to combine, heating gently until the sauce is warm. Do not boil.
Add the cooked pasta to the skillet with the cream sauce. Toss gently, adding pasta cooking water a splash at a time until the sauce reaches your desired consistency.
Return the cooked shrimp to the skillet and gently fold into the pasta. Season to taste with additional salt and pepper.
Transfer to serving plates and garnish with the reserved fennel fronds. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This recipe has solid bones for Charlotte: shrimp is a coastal staple, and all ingredients are stocked at any major chain here, with no special trips required. At roughly $2.50 per serving (shrimp and cream carry the cost), it's middle-ground for a weeknight protein dish. The 30-minute claim is honest if you buy pre-cooked shrimp; with raw shrimp it stretches to 35 minutes. It reheats adequately, and feeding six from one pan makes it practical for families, though the cream sauce can break if overheated, which is the only minor household friction.