Creamy Chipotle Shrimp Pasta 
A luxurious pasta dish with tender shrimp, smoky chipotle peppers, and a creamy sauce that clings to every strand of pasta. Perfect for a cozy dinner!
Ingredients (2–3 servings)For the Shrimp
300 g (10 oz) raw shrimp, peeled & deveined
1 tbsp olive oil 
1/2 tsp smoked paprika
1/4 tsp salt 
1/4 tsp black pepper
For the Sauce 
1 tbsp butter 
2 cloves garlic, minced 
1 small shallot, finely chopped 
2–3 tbsp chipotle in adobo sauce, finely chopped
1/2 cup heavy cream 
1/4 cup grated Parmesan cheese 
1 tsp lime juice 
Salt & pepper, to taste
For the Pasta
200 g (7 oz) pasta (fettuccine, linguine, or spaghetti)
Fresh parsley, chopped for garnish 
Instructions1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
2. Cook the Shrimp
In a large skillet, heat olive oil over medium-high heat.
Season shrimp with smoked paprika, salt, and pepper.
Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Make the Creamy Chipotle Sauce
In the same skillet, melt butter over medium heat.
Sauté garlic and shallot for 1–2 minutes until fragrant.
Stir in chopped chipotle in adobo and cook 30 seconds.
Add heavy cream, Parmesan, and lime juice, stirring until smooth.
Season with salt and pepper to taste.
If the sauce is too thick, add reserved pasta water 1 tbsp at a time to reach desired consistency.
4. Combine Pasta & Shrimp 
Toss cooked pasta in the sauce until fully coated.
Gently fold in shrimp.
Garnish with fresh parsley and extra Parmesan if desired.
Tips & VariationsAdjust chipotle to taste: more for extra heat, less for mild spice .
.Add sautéed bell peppers or spinach for extra color and veggies 
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.Substitute half-and-half for heavy cream for a lighter version .
.Serve with garlic bread or a simple green salad 
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.If you like, I can also create a one-pan, 30-minute quick version that’s perfect for a fast weeknight dinner 
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