Chipotle Cream Sauce

1)  Over medium heat, sauté shallots and garlic in a large sauté pan with 3T of olive oil until shallots are tender and garlic is aromatic .

2)  Add sun dried tomato and sherry vinegar, removing any fond from pan with the sherry . Continue to cook until sherry vinegar is reduced and almost evaporated.

3)  Then add the Los Altos Crema Mexicana Natural and cook until heavy in consistency.

4)  Add chipotle paste to taste and continue to cook.

Building Pasta Dish & SautéingTiger Prawns

1)  Add the al dente rigatoni pasta to the Chipotle Cream Sauce and coat in sauce until pasta is warm.  If sauce at this point is too heavy, add chicken stock or water to thin out.

2)  Meanwhile in a medium sauté pan, add 3T of olive oil and sauté the prawns, season with salt and pepper to taste.

3)  Plate pasta, top with sautéed shrimp and garnish with chopped cilantro and Los Altos Queso Cotijo Molido.