Spaghetti and Shrimp

Spaghetti and Shrimp

Course Main dishes


  • 1  tablespoon of salt
  • 4 tablespoons of Iberia Olive Oil
  • 1 lb. shelled shrimp
  • 1  onion finely chopped
  • 1 tablespoon Iberia garlic
  • 4  tomatos
  • 1/2  cup Chipotle Peppers in Adobo Sauce 7oz. San Marco Diced
  • 1 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1/2 pack cream cheese
  • 4 tablespoons Iberia Vegetable Oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 bunch finely chopped parsley


  • 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.

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