Succulent Gulf shrimp and tender penne are tossed in a smoky chipotle cream sauce with garlic, jalapeño, Parmesan, and vibrant peppers for bold comfort.

Serves: 4

Ingredients

  • 1 lb. large shrimp, peeled, deveined, tails removed
  • Kosher salt
  • 12 oz. penne pasta
  • Freshly ground black pepper
  • 3 tbsp extra-virgin olive oil, divided 1 large red bell pepper, seeds and ribs removed, coarsely chopped
  • 3 scallions, thinly sliced, plus more for serving
  • 4 cloves garlic, finely chopped
  • 1 small jalapeño, seeded, 1/2 chopped, 1/2 thinly sliced
  • 2 chipotle chiles in adobo, finely chopped, plus 2 tbsp sauce
  • 2 tbsp tomato paste
  • 1 1/2 cups heavy cream
  • 1/2 cup finely grated Parmesan

Preparation

  • In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.
  • Meanwhile, season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large, high-sided skillet over medium-high heat, heat 2 tablespoons oil. Add shrimp and cook, turning halfway through, until just cooked through, 3 to 4 minutes. Transfer shrimp to a plate.
  • In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add bell pepper and cook, stir-ring occasionally, until just softened, about 3 minutes. Add scallions, garlic, and chopped jalapeño. Cook, stirring frequently, until fragrant, about 1 minute more.
  • Add reserved pasta water, chiles, adobo sauce, and tomato paste; sea-son with salt. Bring to a simmer, stirring until combined. Slowly stir in cream, then add shrimp, pasta, and Parmesan. Cook over medi-um-high heat, tossing constantly, until sauce thickens and coats pasta, about 2 minutes more.
  • Divide pasta among plates. Top with more scallions and thinly sliced jalapeño.