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Creamy chipotle shrimp angel hair with Parmesan in a skillet

Creamy Chipotle Shrimp Angel Hair

Juicy paprika-seared shrimp tossed with delicate angel hair pasta in a silky chipotle cream sauce, then finished with Parmesan and melty mozzarella. Creamy, smoky, cheesy, and loaded with seafood flavor.
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Ingredients Method Notes

Ingredients
  

  • 1 lb Raw shrimp peeled and deveined
  • Salt to taste
  • Garlic salt to taste
  • Freshly ground black pepper to taste
  • Paprika to taste
  • 1 tbsp Cooking oil
  • 8 oz Angel hair pasta
  • 2 tbsp Butter
  • 4 oz Cream cheese ½ of an 8-ounce block
  • 2 Whole canned chipotle peppers in adobo sauce
  • 1/2 cup Mexican crema about 2 generous dollops
  • 1 tbsp Chicken bouillon powder
  • 1 cup Heavy whipping cream
  • 3 cloves Fresh garlic minced
  • 1/2 cup Shredded Parmesan cheese
  • 1 cup Shredded mozzarella cheese

Method
 

  1. Pat the shrimp dry, then season with salt, garlic salt, black pepper, and paprika. Toss until evenly coated.
  2. Bring a pot of water to a boil. Add a little cooking oil and salt, then cook the angel hair pasta until tender. Drain.
  3. Melt butter in a skillet. Add the seasoned shrimp and sear, turning until curled, pink, and cooked through. Transfer the shrimp to a dish, leaving the flavorful butter and juices in the skillet.
  4. Add cream cheese, chipotle peppers, Mexican crema, chicken bouillon, and heavy whipping cream to a blender. Blend until completely smooth and pastel orange.
  5. Add minced garlic to the reserved shrimp butter and sauté briefly without browning.
  6. Pour in the chipotle cream mixture. Stir and gently simmer until glossy and slightly thickened.
  7. Add the cooked angel hair pasta and toss thoroughly in the creamy chipotle sauce.
  8. Sprinkle Parmesan and mozzarella over the hot pasta.
  9. Return the seared shrimp and their juices to the skillet. Gently fold everything together until the cheese melts and the shrimp are coated in the creamy sauce.
  10. Serve immediately while hot, creamy, and cheesy.

Notes

Chef’s Tip: Keep the chipotle cream at a gentle simmer rather than a hard boil so the sauce stays smooth and velvety.