Linguine Creamy Red Recipe

Cook linguine

Bring a large pot of salted water (about 1 tbsp salt per 4 quarts) to a rolling boil. Add the linguine and cook until al dente per package instructions (usually 9–11 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Finish pasta

When the sauce is ready and proteins are combined, add drained linguine to the sauce in the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and create a silky finish. Stir in grated Parmesan until melted and incorporated. Fold in the fresh spinach and cook 1–2 minutes until just wilted. Taste and adjust salt and pepper. Garnish with chopped cilantro if using and serve immediately.

Prepare proteins and peppers

Pat chicken and/or shrimp dry with paper towels. Season proteins lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Toss sliced bell peppers with 1 tbsp olive oil and a pinch of salt.

Cook chicken (if using)

Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Add sliced chicken in a single layer and cook without moving 3–4 minutes until golden, then flip and cook another 3–4 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil.

Cook shrimp (if using)

In the same skillet, add another 1 tsp oil if needed and add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp and keep warm with the chicken.

Char peppers

Add peppers to the hot skillet and cook, stirring occasionally, until edges are blistered and softened, about 5–7 minutes. Remove peppers and set aside with the proteins. These can be combined with proteins when returning them to the sauce.

Sweat aromatics

In a large heavy skillet over medium heat, melt the butter. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Build sauce base

Stir in the tomato paste and cook 1–2 minutes, stirring, to remove the raw tomato taste. Add the canned diced tomatoes (with juices) and 1/2 cup chicken broth, scraping any browned bits from the pan. Simmer gently 5 minutes to reduce slightly.

Add chipotle and cream

Stir in the minced chipotle peppers in adobo (start with 1 tbsp; reduce for less heat). Add smoked paprika, dried oregano, sugar, salt, and black pepper. Reduce heat to low and slowly add the heavy cream while stirring. Simmer on low 3–5 minutes until the sauce is heated through and slightly thickened. Taste and adjust seasoning/heat—add more chipotle if desired (in small increments).

Combine proteins & peppers with sauce

Return the cooked chicken, shrimp, and blistered peppers to the skillet, stirring to coat with the chipotle cream. Heat together 1–2 minutes so proteins are warmed and flavors meld. If the sauce is too thick, add reserved pasta water a few tablespoons to reach desired consistency before adding pasta.