Shrimp Chipotle Alfredo Recipes

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SHRIMP AND CHIPOTLE ALFREDO



Shrimp and Chipotle Alfredo image

Make and share this Shrimp and Chipotle Alfredo recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb fettuccine, uncooked
6 tablespoons butter, divided
2 garlic cloves, minced
2 lbs uncooked large shrimp, peeled and deveined
6 ounces cream cheese, cubed (3/4 of an 8 ounce package)
1 cup milk
3/4 cup grated parmesan cheese
2 tablespoons canned chipotle chiles in adobo, finely chopped (or to taste)

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt 2 tablespoons butter in large skillet on medium-high heat. Add garlic and shrimp; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
  • Add next 4 ingredients and remaining butter to skillet; cook on low heat 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk. Stir in shrimp.
  • Drain pasta; place in large bowl. Add sauce; mix lightly.

Nutrition Facts : Calories 509.9, Fat 23.4, SaturatedFat 12.7, Cholesterol 250, Sodium 958.3, Carbohydrate 44.6, Fiber 1.9, Sugar 1.9, Protein 29.6

SHRIMP PASTA WITH CREAMY CHIPOTLE SAUCE RECIPE - (4.1/5)



Shrimp Pasta with Creamy Chipotle Sauce Recipe - (4.1/5) image

Provided by Storie

Number Of Ingredients 15

8 ounces dried pasta, linguine, fettuccine, etc.
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, peeled and minced
1 small bell pepper, cored, seeded, and sliced
1/2 teaspoon ground cumin
4 to 5 small fresh plum tomatoes or 10 cherry tomatoes, stem ends and seeds removed and sliced
2 to 3 canned chipotle peppers
1 teaspoon adobo sauce
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
1/3 cup grated Parmesan cheese, optional

Steps:

  • Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3 to 5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.

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