Sometimes it is not easy to please everybody when comes the time to decide which meal we will make and we have to constantly be on the lookout for what you can do different, what you can change. The chipotle included in this recipe mix well with shrimp as you will see for yourself I hope, and this creates a whole new interesting flavor, for people who like spicy...

Ingredients:

2 pounds Cuttlefish
1/2 pound of pasta (linguine or spaghetti are recommended for this recipe)
1 can of evaporated milk (Carnation)
1/2 pound of large shrimp, as per your budget...
2 cans chilis chipotles, the ones without seeds
1/2 pound cream cheese (250 gr.)
2 tablespoons olive oil which will be used to cook the shrimp only
Consommé of chicken in powder or salt to the taste
parmesan cheese for serving

Preparations:

In a large skillet, cook the shrimp with pressed garlic and olive oil; make sure all of them are properly peeled...
warning: never overcook shrimp as they will begin to disappear and their texture will become harder; set aside in a bowl once cooked.
Boil your pasta as per package instructions, until al dente. Discard the cooking water and strain the pasta.
In that same large skillet, melt the cream cheese, mix in the chipotles, the milk and then cook everything for 5 minutes just enough for
the sauce to thicken a little bit, as desired.
add the salt or the dry chicken consommé powder,
verify the thickness of your sauce and stir constantly.
Now mix in a large bowl this sauce once ready and the pasta. When fixing each plate, add the shrimp in a decorative way on top and off to the table we go! Allow your guests add some Parmesan cheese if they want to.