Chipotle Shrimp Linguine Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz linguine and cook until very al dente (about 1–2 minutes less than package directions), usually 7–9 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, pat shrimp dry and season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Julienne peppers, slice zucchini and onion. Mince garlic and chipotle pepper if not already minced.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add seasoned shrimp in a single layer and cook 1–2 minutes per side until just opaque and slightly golden — do not overcook. Remove shrimp to a plate and cover loosely.

In the same skillet, add the sliced onion, red and yellow peppers and zucchini. Sauté over medium heat 4–5 minutes until vegetables are tender-crisp and onions are translucent. Add a pinch of salt if needed. Transfer vegetables to the plate with the shrimp.

Reduce heat to medium and add 1 tablespoon butter to the empty skillet. When butter melts, add the minced garlic and cook 20–30 seconds until fragrant (do not brown).

Stir in 1 teaspoon all-purpose flour and cook 30 seconds to eliminate the raw taste. Add 1 teaspoon minced chipotle pepper and 1 teaspoon adobo sauce, stirring to combine.

Slowly whisk in 1/2 cup chicken or vegetable broth, scraping any browned bits from the pan. Bring to a gentle simmer and let reduce 1–2 minutes.

Stir in 3/4 cup heavy cream, 1 tablespoon lime juice and 1/2 teaspoon lime zest. Simmer gently 2–3 minutes until sauce thickens slightly. Season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed. If sauce becomes too thick, thin with reserved pasta water, 1 tablespoon at a time, to desired consistency.

Return cooked shrimp and vegetables to the skillet with the chipotle cream sauce. Toss to coat and warm through for 1 minute.

Add drained linguine to the skillet. Toss everything together over low heat, adding up to 1/2 cup reserved pasta water as needed to coat the pasta evenly and loosen the sauce. Finish with 1 teaspoon extra-virgin olive oil and toss once more.

Taste and adjust seasoning (salt, pepper, lime) as desired.

Divide linguine among 4 plates or two generous portions. Top each with remaining shrimp and vegetables if needed so shrimp are visible.

Sprinkle each serving with about 1 tablespoon grated queso fresco, 1/2 tablespoon chopped cilantro, and a light pinch of red pepper flakes if using. Serve immediately.