Bitches Be Hungry: Shrimp Rigatoni with Chipotle Cream Sauce.

Hey guys!

Last week, I posted a picture of this pasta dish I threw together for #NationalPastaDay & instantly, my Instagram dm’s blew up.

 

People were requesting the deets, sis!

(Side note, I love when ya’ll do that. It makes me feel so good!)

I made a shrimp rigatoni with a chipotle cream sauce; I was craving pasta but not the typical lemon-y, sun-dried tomato vibes I usually make.

So we’re trying something new today!

Let’s get into it!

 

Sixteen ounces of Rigatoni

Two cups of Half & Half

Four ounces of Chipotle with Adobo, Roughly Chopped

One Jalapeño, Chopped

1/4 White Onion, Chopped

1/4 Cup of Cilantro, Chopped

1/4 Cups of Green Onions, Chopped

Two Tablespoons of Garlic, Chopped

One Tablespoon of Garlic Powder

One Tablespoon of Cayenne Pepper

One Tablespoon of Dried Oregano

One Tablespoons Ground Paprika

One Tablespoons Southwest Chipotle Seasoning (I grabbed this one from Target)

1/4 Cup of Parmesan Cheese, Shredded

Salt & Pepper to Taste.

 

 

Start by boiling the rigatoni in a pot for 11-13 minutes.

While the pasta is boiling,  sauté the garlic, white onions, and the jalapeños on a low-medium heat.

Sautéing the mix on a low heat ensures that the harder things  (jalapeños, white onions) are done at the same time as the softer things (garlic, green onions).

 

Then add the chipotle peppers and adobo sauce into the pan, sautéing them for about 3 minutes. Throw in the chopped parsley, allowing it to welt.

 

After the three minutes,  add the half & half for the sauce, stirring occasionally.

 

 

Since the shrimp are raw, I cooked them in a separate pan then added them to the sauce once cooked all the way through (about 3-4 minutes).

I seasoned the shrimp with cayenne pepper, dried oregano, paprika, garlic powder, southwest chipotle seasoning, salt & pepper.

Once they’re done, add them to the sauce.

After the 11-13 minutes, the rigatoni will be done.

Remember a couple posts back, I told ya’ll to never rinse off your pasta after it’s done cooking?

STILL APPLIES. PUT THAT PASTA DOWN. DO NOT TOUCH THE FAUCET.

Anyway…lol

Add the rigatoni to the sauce pan & toss to coat the pasta.

And there you have it!

A creamy, spicy pasta that is so simple & so easy.

If you’re not into seafood, you can replace it with chicken.

Yummy!

Hope you enjoy this recipe guys, happy eating!

 

 

 

 

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