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Homemade Creamy Chipotle Shrimp Mac photo

Creamy Chipotle Shrimp Mac

This Creamy Chipotle Shrimp Mac is a smoky, spicy twist on classic comfort food with succulent shrimp and velvety cheese sauce. So delicious and satisfying!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces elbow macaroni
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chipotle peppers in adobo sauce chopped
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • chopped fresh cilantro for garnish

Equipment

  • Large pot
  • Large skillet
  • Sauté pan
  • Colander
  • Wooden spoon
  • Silicone spatula
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Creamy Chipotle Shrimp Mac — Do This Next
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-9 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, season with salt, pepper, and half of the smoked paprika. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
  3. Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add diced onion and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  4. Mix in the chopped chipotle peppers and the remaining smoked paprika. Pour in the heavy cream, stirring constantly. Let the cream simmer gently for 3-4 minutes until it thickens slightly.
  5. Gradually add the shredded cheddar cheese to the cream mixture, stirring until fully melted and smooth. Taste the sauce and season with salt and pepper as needed.
  6. Return the cooked shrimp to the skillet, then fold in the drained macaroni. Stir gently to coat the pasta and shrimp evenly with the creamy chipotle sauce.
  7. Transfer to serving bowls and sprinkle chopped fresh cilantro on top for a burst of color and fresh flavor. Serve immediately and enjoy!

Notes

  • Store cooked pasta and shrimp separately in airtight containers in the fridge for up to 2 days.
  • Use frozen shrimp by thawing completely and drying before cooking for best results.
  • Substitute chipotle peppers with smoked paprika and cayenne pepper if unavailable.