With Mother’s Day around the corner, one of the best ways to show love is with a delicious homemade meal. To help celebrate mom, cookbook author and Emmy-winning producer and writer Yvette Marquez shares a delicious and nutritious Chipotle Shrimp Penne recipe, which is quick and easy for kids to jump in and help make for their mother figures.

The dish packs the delicious flavors of chipotle into Barilla Fire Roasted Marinara Sauce, combining the hint of spice, roasted sauce, sauteed veggies and succulent shrimp.

Chipotle Shrimp Penne Recipe

Pasta

• 1 box Barilla Protein+ Penne

Sauce

• 1 jar Barilla Fire Roasted Marinara Sauce
• 2 tablespoons extra virgin olive oil
• ½ white onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 jar Barilla Fire Roasted Marinara Sauce
• 1-2 chipotles in adobo, minced
• 1 tablespoon adobo sauce
• Salt and pepper, to taste
• Fresh basil (optional)

Chipotle Shrimp

• 2 teaspoons chipotle powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1-pound large shrimp, peeled and cleaned, tails on
• 2 tablespoons extra virgin olive oil
  

Instructions

• Bring a large pot of water and salt to boil. Cook pasta al dente for 11 minutes. For a more tender pasta boil for an additional minute.
• 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.