SPAGHETTI WITH CILANTRO PESTO, CHIPOTLE CREMA AND SHRIMP

INGREDIENTS

• 3 pounds Barilla Spaghetti
• 3/4 cup Mexican crema
• 1 tablespoon minced chipotle peppers in adobo
• 3 cups cilantro leaves
• 3 cloves garlic
• 1 tablespoon chopped jalapeno pepper
• 1/3 cup fresh lime juice
• 1/2 cup extra virgin olive oil
• 1/2 cup toasted pine nuts
• Sea salt and ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic
• 1 tablespoon thinly sliced jalapeno pepper
• 3 pounds extra large shrimp, peeled, deveined (26/30 count)
• 1/3 cup dry white wine
• 1-1/2 pounds grape tomatoes, halved
• 3/4 cup shrimp or seafood broth
• 1 tablespoon unsalted butter
• Sea salt and ground black pepper
• Fresh cilantro sprigs

PREPARATION

1. 1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less directed on package.
2. 2. For the Chipotle Crema: Combine crema and chipotles in small bowl; cover and refrigerate.
3. 3. For the Cilantro Pesto: Combine all pesto ingredients in blender jar; pulse until smooth.
4. 4. Heat oil in large rondeau on medium heat. Add garlic and jalapeño pepper slices; cook 1-2 min. or until garlic begins to brown. Add shrimp; cook 3-5 min. or until opaque and pink.
5. 5. Deglaze pan with wine; continue cooking until most liquid is evaporated. Stir in tomatoes and broth; bring mixture to a boil. Add butter and prepared pesto to sauce; season to taste with salt and pepper.
6. 6. Add pasta to sauce mixture; toss to coat. Garnish plates with chipotle cream. Top pasta with shrimp and fresh cilantro sprigs.