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Mexican style linguine with shrimp and chipotle

Sometimes it is not easy to please everybody when comes the time to decide which dish we will make; best thing is to constantly seek to add more recipes to the ones we know, for more variety; so, dare to step out of your comfort zone and try something new! The chipotles 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...


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 chipotle chilis in adobo, without seeds if possible
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


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.