Cumin Shrimp with Roasted Poblano Cream Sauce

By alas14

Ingredients

• Sauce:
• 3 poblano peppers, roasted skins peeled
• 1 clove garlic
• 4 c milk, heavy cream, or half and half
• 1 medium onion, diced
• 1/3 c flour
• 4 tbsp butter
• 1/2 c grated Parmesan (Romano or Grana Padano can substitute)
• pepper
• 1/4 tsp nutmeg
• olive oil
• Cumin Shrimp:
• Olive oil
• 3/4 lb to 1 lb shrimp
• salt
• pepper
• cumin
• I served over spahetti squash, and sprinkled with cotija cheese and pepitas.

Preparation

Step 1

Roast the peppers in the oven, on the grill or other open flame of your choice, allow them to cool and remove skins. Once they are cool, in a food processor, pulse peppers and garlic.

In a medium-size pot, saute onions in 1-2 tbsp olive oil, over medium heat until they begin to soften, add butter. When butter is completely melted, add flour. Stir. Add milk and nutmeg.

Whisk until ingredients are combined and there are no lumps. Add poblano mixture. Stir often and allow mixture to thicken.

Cook your favorite pasta according to directions, when the onions are cooking--start your pasta water. I used Spaghetti squash in place of the pasta.

In a large skillet, heat olive oil. Add shrimp, season with salt, pepper, and cumin to taste. Cook until shrimp has just turned pink on both sides.

Mix the cream sauce with the cooked pasta, top with shrimp and extra sauce. I also sprinkled with Cotija cheese and spicy pepita seeds.