Directions:
Clean and devein the shrimp. Rinse well under cold water and dry off by patting with paper towels. Leaving the tails on is optional. Season lightly with salt and pepper and keep chilled until ready to use.
In a large skillet, preheat 3 tbsps of oil at medium heat for a few minutes. Add the bell pepper and garlic. Season lightly and sauté for 3-4 minutes.
In the blender, add the tomatillos(or tomatoes), chipotles and adobo. Blend on high until smooth. Pour into the skillet. Rinse out the blender jar with 1/3 cup of water and pour that into the skillet. Stir well to combine. Taste for salt and simmer for 3-4 minutes.
Pour in 1 1/4 cups of Mexican crema. Lower the heat on the skillet. Stir well to combine. Taste for salt. Fold in the shrimp, making sure it’s covered with the cream sauce. Let cook gently, stirring as needed for a few minutes. Cover and continue cooking until shrimp is pink and opaque. Fold in the cooked pasta. Transfer to serving platter. Garnish with grated cotija cheese and cilantro. Serve with toasted sourdough bread and a salad on the side.
Enjoy !!