Boil the spaghetti according to the package recommendation, set aside a cup of the boiled water.

Drain the pasta.

Drizzle a little Iberia olive oil over the pasta.

Roast the tomatoes for 10 minutes over medium heat.

In a blender, add the tomatoes, San Marcos Diced Chipotle Peppers, cream cheese and the 1/2 cup of boiled water blend to desired consistency

Heat 4 table spoons of Iberia Vegetable oil, sauté the onion and garlic Add the chipotle mixture and shrimp; cook over medium heat until the shrimp change color (turn pink).

Add the pasta, mix well and let cook for a few more minutes Sprinkle grated Parmesan cheese on top and parsley.