Creamy pasta and shrimp

I'm not a huge seafood fan but, my wife is so I decided to make this pasta and shrimp dish. It turned out really good, so if you are a shrimp fan your should definitely make this and if you aren't give it a try. 

Ingredients

8 ounces dried pasta (linguine, fettuccine, etc.)
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, peeled and minced
1 small bell pepper, cored, seeded, and sliced
4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed and sliced
2-3 canned chipotle peppers plus 1 teaspoon adobo sauce
1/2 teaspoon cumin
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
(Optional) 1/3 cup grated parmesan cheese

Directions

1. Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.
2. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes.

3. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste.
4. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.