Pasta with Shrimp Scampi

1-1/2 lbs. unpeeled, medium-size fresh shrimp
1-2 T. chopped chipotle pepper in adobo sauce
2 garlic cloves, minced
2 T. veg. or olive oil
1/2 c. dry white wine or chicken broth
1 T. prepared mustard
1 T. Worcestershire sauce
1/2-3/4 c. butter, melted
1/2 t. salt
2 T. fresh lemon juice
1 lb. spaghetti, cooked
1/2 c. fresh parsley, optional
1/2 c.shredded Parmesan cheese

Peel shrimp and devein. Saute peppers and garlic in hot oil in a large skillet over medium-high heat until thoroughly heated.
Note: (you could and should slice open peppers to remove seeds to tone down the heat. Depending on pepper size, one large will do. You adjust to taste.)
Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.

Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and thoroughly heated. Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with Parmesan cheese. Yields 4-6 servings. Serve with salad and crusty bread.