Spaghetti and Shrimp
Ingredients
- 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
Instructions
- 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 consistencyHeat 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.