Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 1 tablespoon of salt
- 4 tablespoons of Iberia Olive Oil
- 1 lb . shelled shrimp
- 1 onion finely chopped
- 4 tomatos
- 1/2 cup Chipotle Peppers in Adobo Sauce 7oz. San Marco Diced
- 1 teaspoon salt
- 1/2 teaspoon Pepper
- 1/2 pack cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 bunch finely chopped parsley
Method
- Boil the spaghetti according to the package recommendation, set aside a cup of the boiled water.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.