Creamy Red Spaghetti with Shrimp (Espagueti Rojo con Camarones)
21 ingredients · 11 steps · from Cooking Con Claudia
Ingredients
- spaghetti
- 2 bay leaves
- salt
- shrimp (peeled, cleaned, deveined)
- onion powder
- garlic powder
- smoked paprika
- black pepper
- 3 Roma tomatoes
- 2 chile chipotles in adobo sauce
- 1/2 onion
- 2 garlic cloves
- 4 oz cream cheese
- 4 oz tomato sauce
- media crema
- 1 1/2 cups pasta water (reserved)
- chicken bouillon
- ground cumin
- oil
- 2 tbsp butter
- queso Oaxaca
Steps
- Fill a pot halfway with water, add 2 bay leaves and salt; bring to a boil.
- Cook spaghetti al dente per package instructions.
- Reserve 1 1/2 cups of pasta water; drain spaghetti and set aside.
- Season shrimp with onion powder, garlic powder, smoked paprika, salt, and black pepper.
- Blend 3 Roma tomatoes, 2 chipotles in adobo, 1/2 onion, 2 garlic cloves, 4 oz cream cheese, 4 oz tomato sauce, media crema, 1/2 cup pasta water, chicken bouillon, and ground cumin until smooth.
- Heat oil and 2 tbsp butter in a pan over medium-high heat; cook shrimp about 2 minutes until color changes; remove from pan.
- Pour blended sauce into the same pan (use remaining pasta water to rinse blender); bring to a simmer.
- Taste for salt; adjust as needed.
- Add spaghetti and coat with sauce.
- Add queso Oaxaca and cooked shrimp.
- Reduce heat to lowest setting, cover, and allow cheese to melt. Serve.
Recipe extracted by Foodle from “Creamy Mexican Red Spaghetti with Shrimp | Espagueti Rojo ” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
