Poblano Cream Pasta with Shrimp

By Tufgrlz

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!

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)

Preparation

Step 1

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.