Spaghetti with Cilantro Pesto, Chipotle Crema and Shrimp

Shrimp cooked in a spicy cilantro pesto cream sauce is the star in this crowd-pleasing dish done in under 30 minutes.

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
  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. For the Chipotle Crema: Combine crema and chipotles in small bowl; cover and refrigerate.
  3. For the Cilantro Pesto: Combine all pesto ingredients in blender jar; pulse until smooth.
  4. Heat oil in large rondeau on medium heat. Add garlic and jalapeƱo pepper slices; cook 1-2 min. or until garlic begins to brown. Add shrimp; cook 3-5 min. or until opaque and pink.
  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. Add pasta to sauce mixture; toss to coat. Garnish plates with chipotle cream. Top pasta with shrimp and fresh cilantro sprigs.