Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4
- Perfect weeknight dinner that combines rich creaminess with smoky heat
- Restaurant-quality results with simple pantry ingredients
- Customizable heat level makes it family-friendly
- Ready in just 30 minutes from start to finish
Why You’ll Love This Creamy Chipotle Shrimp Pasta
Ever stared at a pound of shrimp wondering how to transform it into something extraordinary? This Creamy Chipotle Shrimp Pasta solves that problem beautifully.
The smokiness of chipotle peppers mingles with velvety cream sauce, coating each pasta strand. Plump shrimp add the perfect protein, making this dish impressive enough for guests yet simple enough for busy weeknights.
Best of all? It’s on your table in 30 minutes.
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 620 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 285mg | 95% |
| Sodium | 890mg | 39% |
| Total Carbohydrates | 58g | 21% |
| Dietary Fiber | 3g | 11% |
| Sugars | 4g | – |
| Protein | 32g | 64% |
Equipment & Ingredients
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| Large pot | For cooking pasta |
| Large skillet | For preparing sauce and shrimp (10-12 inches works best) |
| Colander | For draining pasta |
| Cutting board | For preparation |
| Chef’s knife | For chopping ingredients |
| Measuring cups/spoons | For precise measurements |
| Wooden spoon | For stirring |
| Timer | To track cooking times |
| Paper towels | For patting shrimp dry |
| Small bowl | For mixing seasonings |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine pasta | 12 oz | Or linguine or spaghetti |
| Large shrimp | 1 lb (about 20-24) | Peeled and deveined |
| Unsalted butter | 2 tbsp | For sautéing |
| Olive oil | 1 tbsp | For cooking shrimp |
| Garlic cloves | 4, minced | Freshly minced preferred |
| Shallot | 1 medium, finely diced | Adds mild onion flavor |
| Heavy cream | 1 cup | Creates the creamy base |
| Chipotle peppers in adobo | 2-3 tbsp, chopped | Adjust for heat preference |
| Adobo sauce | 1 tbsp | From the chipotle pepper can |
| Parmesan cheese | 1/2 cup, grated | Plus extra for serving |
| Fresh lime juice | 1 tbsp | Brightens flavors |
| Salt | 1 tsp | Or to taste |
| Black pepper | 1/2 tsp | Freshly ground preferred |
| Fresh cilantro | 1/4 cup, chopped | For garnish |
Possible Substitutions
- Pasta: Any long pasta works well – linguine, spaghetti, or even penne
- Heavy cream: Half-and-half makes a lighter version (though less creamy)
- Shrimp: Chicken breast chunks work well (cook to 165°F)
- Chipotle peppers: Substitute 1 tsp smoked paprika + 1/4 tsp cayenne for a similar flavor
- Parmesan: Pecorino Romano offers a sharper taste
- Cilantro: Parsley works for cilantro-averse folks
Step-by-Step Instructions (Beginner-Friendly)
Preparation Phase
- Get organized before starting
- Read through the entire recipe first
- Place all ingredients on the counter
- Check that you have all required tools ready
- Preheat your skillet (set aside, you’ll use it soon)
- Clear counter space for prep work
- Bring water to boil
- Fill a large pot about 3/4 full with water (about 4 quarts)
- Add 1 tablespoon of salt to the water (it should taste like sea water)
- Place pot on stove over high heat
- Cover with lid to speed up boiling process
- Once boiling, reduce heat slightly to prevent boil-overs
- Prepare the shrimp
- If frozen, place shrimp in a colander under cold running water for 5 minutes
- Remove tails if still attached by gently pinching and pulling
- Check that all shrimp are peeled and deveined (the dark line on the back)
- Lay shrimp on paper towels and pat completely dry (this ensures proper browning)
- Place dried shrimp in a bowl
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper
- Toss gently with your hands to coat all shrimp evenly
- Prepare all fresh ingredients
- For garlic: Place clove on cutting board, press with flat side of knife to loosen skin
- Peel garlic and finely mince (aim for pieces no larger than a grain of rice)
- Transfer to a small bowl
- For shallot: Cut off both ends and remove outer skin
- Cut in half lengthwise, then slice into thin half-moons
- Turn and dice into small pieces (about 1/8 inch)
- Transfer to separate small bowl
- For chipotle peppers: Open can carefully (watch for splashing sauce)
- Use fork to remove 2-3 peppers (depending on heat preference)
- Place on cutting board and finely chop
- Measure 1 tablespoon of the sauce from the can
- Transfer both to a small bowl
- For Parmesan: Grate if using a block, or measure if pre-grated
- Set aside in a small bowl
- For cilantro: Rinse and pat dry
- Remove leaves from stems
- Chop leaves roughly
- Set aside for garnish
- Final prep check
- Water should be boiling by now
- All ingredients should be prepped and within reach
- Have measuring spoons handy for last-minute adjustments
Cooking Phase
- Cook the pasta
- Once water is at a rolling boil, add 12 oz pasta
- Stir immediately with a wooden spoon to prevent sticking
- Set timer according to package directions (usually 8-10 minutes)
- Stir occasionally during cooking
- Test pasta 1 minute before timer ends by tasting a piece
- Pasta should be “al dente” – tender but still firm to the bite
- Important step for beginners: Before draining, scoop out 1/2 cup of the pasta water with a measuring cup and set aside
- Drain pasta in colander, but do not rinse (the starch helps sauce adhere)
- Return empty pot to stove (you’ll need it later)
- Cook the shrimp (while pasta is cooking)
- Place large skillet over medium-high heat
- Add 1 tablespoon olive oil and 1 tablespoon butter
- Wait until butter is completely melted and begins to bubble slightly
- The pan is ready when a drop of water sizzles on contact
- Carefully add shrimp one by one in a single layer
- Beginner tip: Work quickly but don’t overcrowd – cook in batches if needed
- Leave shrimp untouched for 1-2 minutes until bottom side turns pink
- Use tongs to flip each shrimp over
- Cook second side for 1-2 minutes until fully pink and slightly curled
- Visual cue: Properly cooked shrimp form a “C” shape; overcooked shrimp curl into an “O”
- Remove shrimp to a clean plate using tongs
- Cover loosely with foil to keep warm
- Create the sauce base
- Using the same skillet (don’t clean it), reduce heat to medium
- Add remaining 1 tablespoon butter
- When butter is melted, add diced shallots
- Cook for 2 minutes, stirring occasionally with wooden spoon
- Shallots should become translucent but not browned
- Add minced garlic and cook for exactly 30 seconds, stirring constantly
- Warning for beginners: Set a timer! Garlic burns quickly and will taste bitter if overcooked
- Build the cream sauce
- Add chopped chipotle peppers and 1 tablespoon adobo sauce to skillet
- Stir for 15 seconds to release flavors
- Pour in 1 cup heavy cream slowly while stirring
- Increase heat to medium-high until cream starts to bubble at edges
- Reduce heat immediately to maintain a gentle simmer (small bubbles at edges)
- Beginner tip: Never let cream boil fully – it can separate
- Cook for 3-4 minutes, stirring frequently, until sauce coats the back of a spoon
- To test thickness: Dip spoon in sauce, run finger through – line should hold
- Complete the sauce
- Reduce heat to low
- Add 1/2 cup grated Parmesan cheese in three batches
- Stir constantly after each addition until completely melted
- Sauce will thicken noticeably
- If sauce becomes too thick, add reserved pasta water, 2 tablespoons at a time
- Stir after each addition until desired consistency
- Beginner tip: Perfect sauce should coat pasta but still flow, like thin honey
- Combine everything
- Return cooked shrimp to the skillet
- Stir gently to coat with sauce and warm through (about 30 seconds)
- Add 1 tablespoon fresh lime juice and stir
- Add drained pasta directly to sauce
- Using tongs, gently lift and turn pasta to coat every strand
- If needed, add more reserved pasta water to loosen sauce
- Turn off heat once everything is well combined and heated through
Finishing Touches
- Adjust seasoning
- Taste a small amount of pasta and sauce
- Add salt if needed, starting with 1/4 teaspoon
- Add black pepper to taste
- For more heat, add more adobo sauce, 1/2 teaspoon at a time, tasting between additions
- For less heat, add 1-2 tablespoons more cream
- Plate and garnish
- Warm your serving bowls or plates briefly in microwave (15 seconds)
- Use tongs to portion pasta into bowls, twisting to create height
- Distribute shrimp evenly among servings
- Spoon any remaining sauce over each portion
- Sprinkle each serving with:
- Freshly chopped cilantro
- Additional grated Parmesan
- Place a lime wedge on the side of each plate
- Serve immediately
- This dish is best enjoyed right away while hot
- Provide extra Parmesan at the table
- Eat within 5 minutes of plating for best texture and temperature
Troubleshooting Common Issues
Problem: Sauce is too thin
Solution: Continue simmering for 2-3 more minutes. The sauce will thicken as it cools. If still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into sauce.
Problem: Sauce is too thick
Solution: Add reserved pasta water, 1 tablespoon at a time, until desired consistency.
Problem: Shrimp are rubbery
Solution: Shrimp were likely overcooked. Next time, cook just until pink and opaque (1-2 minutes per side).
Problem: Not spicy enough
Solution: Add more chopped chipotle peppers or adobo sauce to taste.
Problem: Too spicy
Solution: Add more cream or a tablespoon of sour cream to balance the heat.
Problem: Garlic or sauce burned
Solution: Unfortunately, you may need to start over with a clean pan. Burnt garlic flavor can’t be fixed.
Problem: Pasta sticking together
Solution: Next time, stir pasta more frequently while cooking and add it to the sauce immediately after draining.
Variations to Try
Creamy Chipotle Chicken Pasta
Replace shrimp with 1 pound boneless, skinless chicken breast cut into bite-sized pieces. Cook until internal temperature reaches 165°F (about 5-6 minutes per side).
Vegetarian Chipotle Pasta
Skip the shrimp and add 1 pound of mixed vegetables like bell peppers, zucchini, and mushrooms. Sauté until tender before making the sauce.
Smoky Chipotle Shrimp Pasta Bake
Transfer the finished pasta to a baking dish, top with 1/2 cup additional cheese, and broil for 2-3 minutes until golden and bubbly.
Spicy Chipotle Shrimp and Corn Pasta
Add 1 cup of fresh or frozen corn kernels to the sauce during the last 2 minutes of cooking for sweet pops of flavor.
Storage & Reheating Guidelines
Refrigerator Storage
- Allow leftovers to cool for no more than 30 minutes
- Transfer to airtight containers
- Refrigerate for up to 2 days
- Note that the pasta will absorb sauce as it sits
Freezer Storage
Not recommended. The cream sauce will separate and the shrimp and pasta textures will deteriorate when frozen and thawed.
Reheating Instructions
- Stovetop (preferred method):
- Place leftovers in a skillet over medium-low heat
- Add 2-3 tablespoons of milk or cream per serving
- Cover with lid
- Heat gently, stirring every minute
- Ready when internal temperature reaches 165°F (about 4-5 minutes)
- Microwave (quicker but less ideal):
- Place single portion in microwave-safe bowl
- Add 1 tablespoon of milk or cream
- Cover with microwave-safe lid or paper towel
- Heat at 70% power for 1 minute
- Stir thoroughly
- Continue heating in 30-second intervals until hot throughout
- Let stand 1 minute before serving
Safety Notes & Helpful Tips
Food Safety
- Always wash hands with soap for 20 seconds before and after handling raw seafood
- Use separate cutting boards for seafood and other ingredients
- Ensure shrimp reach an internal temperature of 145°F
- Don’t leave cream sauce at room temperature for more than 2 hours
- Refrigerate leftovers promptly
Beginner Tips
- Mise en place is key: Having everything measured, chopped, and ready makes cooking stress-free
- Watch your heat levels: Medium-high on one stove might be different on another
- Trust your senses: Visual cues (shrimp turning pink, sauce thickness) are often more reliable than strict timing
- Taste as you go: Adjust seasoning gradually – you can always add more, but can’t take away
- Don’t multitask too much: Focus on one step at a time if you’re new to cooking
Pro Tips
- Hot pasta water: The starchy pasta water is your secret ingredient for silky sauce
- Don’t skip the butter: It adds richness and helps prevent garlic from burning
- Fresh lime is worth it: The acidity balances the rich cream perfectly
- Rest your shrimp: Covering cooked shrimp while making the sauce allows juices to redistribute
- Warm your plates: This restaurant trick keeps food hot longer at the table
Make it a meal: Serve this Creamy Chipotle Shrimp Pasta with a simple side salad and garlic bread for a complete dinner experience. A chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy, spicy flavors.
