Pasta with Shrimp and Creamy Chipotle Sauce
Ingredients
- Kosher salt and freshly ground pepper
- 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
- 1/4 cup extra-virgin olive oil
- 1 head fennel, thinly sliced (1 1/2 cups), fronds reserved
- 2 1/2 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
- 1/3 cup heavy cream
Instructions
Pasta with Shrimp and Creamy Chipotle Sauce serves 6 original recipe by Martha Stewart.
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