Pasta with Shrimp and Creamy Chipotle Sauce

Shrimp-and-Chipotle Pasta
Photo: Marcus Nilsson
Prep Time:
25 mins
Total Time:
30 mins
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.


  • 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

  • cup heavy cream


  1. 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.

  2. 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.

  3. 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.

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