Spaghetti and Shrimp
  1. Boil the spaghetti according to the package recommendation, set aside a cup of the boiled water.
  2. Drain the pasta.
  3. Drizzle a little Iberia olive oil over the pasta.
  4. Roast the tomatoes for 10 minutes over medium heat.
  5. 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
  6. 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).
  7. Add the pasta, mix well and let cook for a few more minutes Sprinkle grated Parmesan cheese on top and parsley.