Garlicky linguine with shrimp, chipotle and queso añejo

Put the dried linguine into the pot of water, push it down, stir and let it cook.

Chop the parsley and the chipotle chilies.

Over pretty high heat, saute the shrimp in a little oil from the mojo; scrape in the chipotles and the rest of the jar of mojo de ajo, then the parsley.

Drain the pasta and toss it with the shrimp sauce so it absorbs the garlic oil.

Sprinkle queso añejo over the top.