Shrimp and Chipotle Cream Fettuccine

Ingredients

• 200 g fettuccine pasta
• 200 g large shrimp, peeled and deveined
• 1 tbsp chipotle in adobo sauce
• 120 ml heavy cream
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 avocado, diced
• 2 tbsp fresh cilantro, chopped
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the fettuccine in salted boiling water according to package directions (about 9-11 minutes) until al dente; drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

3. 3

   Add the shrimp to the skillet, season with salt and pepper, and cook 2-3 minutes per side until pink and opaque; remove shrimp and set aside.

4. 4

   Reduce heat to medium, stir in the chipotle paste and heavy cream, whisking to combine; simmer 3-4 minutes until the sauce thickens slightly, adding reserved pasta water if needed to reach a silky consistency.

5. 5

   Return the shrimp to the pan, toss in the cooked fettuccine, and coat everything evenly with the sauce; heat for another minute.

6. 6

   Plate the pasta, garnish with diced avocado and chopped cilantro, and finish with a pinch of salt and pepper if desired.