This dish packs the delicious flavors of chipotle into Barilla Fire Roasted Marinara Sauce. The hint of spice, roasted sauce, sautéed veggies, and succulent shrimp is a wonderful combination.
Bring a large pot of water and salt to boil. Cook pasta al dente, according to package directions.
While the pasta is cooking, heat oil in a large skillet on medium heat. Add the diced onions, bell peppers, garlic, and tomato and sauté for 3 to 4 minutes.
Add the sauce, diced chipotle peppers, sautéed vegetables, adobo sauce, and ½ cup of water. Bring to a boil and then simmer on low for 10 to 12 minutes.
Once pasta is finished cooking, drain pasta.
Add cooked pasta to sauce to coat. Season to taste.
Meanwhile, in a small bowl, combine chipotle powder, salt, and pepper and sprinkle over shrimp.
Preheat skillet on medium heat.
Add oil and cook shrimp for 3 to 4 minutes per side.
Add shrimp to pasta to warm and garnish with fresh basil, if using.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
Don’t like shrimp? Chicken will work or omit entirely to make vegetarian.