Recipes Ingredients Seafood Recipes Shrimp Recipes Pasta with Shrimp and Creamy Chipotle Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 25 mins Total Time: 30 mins Yield: 4 to 6 Serves Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner. Ingredients Kosher salt and freshly ground pepper 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli ¼ cup extra-virgin olive oil 1 head fennel, thinly sliced (1 ½ cups), fronds reserved 2 ½ cups fresh corn kernels (from 3 ears) 3 chipotles in adobo, seeded and chopped (1 tablespoon), plus 2 tablespoons sauce 1 pound large shrimp, peeled and deveined ⅓ cup heavy cream Directions Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain. Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes. Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds. Rate it Print