Smoked Shrimp and Smoky Spicy Chipotle Linguine

This dish is fantastic, I made it at home and realized that my camera is at the store so didn't get a good picture of it.  My camera phone sucks.  But anyway, take a pound of good size shrimp, 12 to 16, and peel and devein them.  Place them in your stovetop smoker and smoke over medium high heat with cherry wood for 15 to 18 minutes or until the shrimp are pink and smoky.  Then, slice some onions into good size pieces, along with 6 jalapenos.  You can seed the jalapenos or leave them in as I do.  Saute them in a large skillet in a quarter cup olive oil for about 3 or 4 minutes.  Cook the linguine and when al dente, drain and add to the skillet.  Take a cup of the cooking liquid from the pasta, add a cup of half and half and blend with one small 7 oz can chipotles in adobo.  Blend until smooth and pour into the skillet and toss well.  Put it all on a large platter and garnish with the smoked shrimp and a handful of sliced scallions.