1 tbsp.chili powderseasoning not hot pepper powder
1 1/4cupheavy cream
5 small tomatoesplum or vine
1piecejalapeño Pepperseeds removed
1/2smallgreen bell pepperseeds removed
1mediumonionPeeled and diced
1 tsp.cumin powder
1 tbsp.chili powder
2 tbsps.adobo pepper, in canmeasure after taking seeds and chopping
Line the veggies required for the salsa in a sheet pan and spray with oil. Broil for 10 minutes.
Cook pasta according to directions. Save 3/4 cup of water for later.
Pan sear the shrimps fully cooked.
When the veggies have roasted, peel the tomato skin off and transfer everything to the blender to process just enough to keep the texture of the veggies, like chunky salsa. You can use the thick texture on low setting on the texture select blender.
Heat the olive oil in a skillet and transfer the salsa and spices of the sauce onto it. Cover and cook for about 3-5 minutes on medium heat.
Add in the water and heavy cream, stir well and cover again to cook for 2-3 minutes.
Add in the cooked pasta and shrimp. Mix to coat well and cover to let them cook well for 2-3 minutes on low heat.
Remove from heat and serve. Garnish with fresh chopped parsley, cilantro or grated parmesan cheese.