Spaghetti and Shrimp
Boil the spaghetti according to the package recommendation, set aside a cup of the boiled water.
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.