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Creamy California Chipotle Shrimp Spaghetti



– 1 lb spaghetti, cook al-dente according to box instructions – 1/2 cup broth (vegetable or fish) – 1 chipotle pepper and 2 ½ tablespoons adobo sauce + additional pieces of chipotle pepper for garnish – 3 tablespoons olive oil – 20 large shrimp – 1/2 teaspoon salt – 1/2 teaspoon black pepper – 4 tablespoons Real California butter – 1/4 small onion, cut into small cubes – 5 garlic cloves minced – 1 cup Real California Crema Mexicana – 1 cup Real California Queso Fresco, crumbled :Crema, Queso Fresco, Shrimp, Lent, Hispanic Dairy, Cheese
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Prep Time: 10 minutes

Cook Time: 25 minutes

Boil pasta in a large pot according to package directions until al-dente. Then drain (reserve ¼ cup of pasta water).

Pulse broth, chipotle pepper, and adobo sauce in a blender or food processor until smooth like puree. Set to the side until ready to use.

Heat olive oil in a large skillet over medium high heat. Add in shrimp and season with salt and pepper. Cook on each side until shrimp just turn pink. Remove shrimp from pan and set to the side.

In the same skillet add in butter and mix until it melts. Add in onion and sauté for 4 minutes until onion becomes slightly translucent. Mix in minced garlic and sauté for an additional 2 minutes.

Pour in chipotle puree and mix to combine with onions. Whisk in Real California Crema Mexicana until sauce comes together. Add shrimp back in sauce and mix to combine.

Mix in cooked drained spaghetti. Once the spaghetti is coated in sauce. If needed, add reserved pasta water. Sprinkle with ½ cup of Real California Queso Fresco. Remove from heat.

Distribute amongst 4 plates and sprinkle the top with 2 tablespoons of Real California Queso Fresco.

Yield: 4-6 servings

Recipe created by Nicole Presley/@presleyspantry for the CMAB