Spaghetti and Shrimp
of Iberia Olive Oil
lb. shelled shrimp
Chipotle Peppers in Adobo Sauce
7oz. San Marco Diced
pack cream cheese
Iberia Vegetable Oil
grated Parmesan cheese
finely chopped parsley
Boil the spaghetti according to the package recommendation, set aside a cup of the boiled water.
Drain the pasta.
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.