Poblano Cream Pasta with Shrimp

From the grandparents to kiddos, everyone loves this Poblano Cream Pasta with Shrimp! The flavor are fantastic paired with the shrimp which a few of the kids don't care for normally, but they eat it up here!
Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Salt and pepper

  • 1

    pound linguine

  • 6

    tablespoons butter

  • 1

    small poblano chile pepper, seeded and finely chopped

  • 1

    small onion, finely chopped

  • 4

    cloves garlic, finely chopped

  • 3

    tablespoons flour

  • 1 1/2

    cups chicken stock

  • 1/2

    cup creme fraiche or mexican crema

  • 1

    pound medium shrimp

  • Fresh thyme, finely chopped, for garnishing

  • Parmigiano-reggiano, grated for passing around the table (optional)

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain. While the pasta is working, in a medium saucepan, melt 4 tablespoons butter over medium heat. Add the poblano, onion and garlic and cook until softened, 7 to 8 minutes. Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes. In a small saucepan, heat the creme fraiche (or crema) over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt. In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the shrimp and cook until firm and pink; season with salt and pepper. Add the pasta and poblano sauce to the shrimp; toss well. Sprinkle the thyme on top. Pass the cheese at the table, if desired.

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