Shrimp Pasta with Poblano Cream Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
533 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Shrimp Pasta with Poblano Cream Sauce
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This delicious, easy to make Shrimp Pasta with Poblano Cream Sauce is the perfect weeknight meal. A creamy sauce made with a poblano pepper is combined with pasta and shrimp in this Tex-Mex pasta dinner.
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Ingredients
- 1 pound linguine
- 6 tablespoons butter divided
- 1 medium poblano pepper
- 1 medium onion
- 4 cloves garlic
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup Mexican crema
- 1 pound medium shrimp shelled, deveined, and tails removed
- Fresh thyme and parmesan cheese for garnish
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Instructions
- Bring a large pot of water to a boil. Salt generously, then add the pasta. Cook until al dente. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- While the pasta is cooking, chop the poblano pepper and the onion. Mince the garlic.
- Melt 4 tablespoons of the butter in a large skillet. Add the pepper and onion and cook until they are starting to soften, about 7 to 8 minutes. Add the garlic and cook an additional minute.
- Sprinkle the flour over and stir to combine. Let this cook for another minute or two. Slowly whisk in the chicken broth. Let the mixture simmer for about 5 minutes, or until it has slightly thickened.
- While the sauce is thickening, warm the crema. You can do this in a small pot on the stove or in the microwave. Once the sauce is slightly thickened, turn off the heat and stir in the warmed crema. Transfer the mixture to a blender or food processor and process until smooth.
- Wipe the skillet out and add the remaining 2 tablespoons of butter. When melted, add the shrimp and cook until the shrimp are pink. This will only take a couple of minutes. Pour the poblano sauce over the shrimp and stir to combine.
- Add the pasta and stir to combine. (I think this is easiest to combine everything in the pasta pot - it’s bigger and easier to stir everything together without making a mess.) If needed, add some of the reserved pasta water to loosen the sauce. Season to taste with salt and pepper.
- Serve topped with fresh thyme and grated parmesan.
Notes
- adapted from Every Day With Rachael Ray March 2012
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1/6 of recipe
Calories
533kcal
(27%)
Carbohydrates
63g
(21%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
129mg
(43%)
Sodium
531mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 533kcal | 27% |
| Carbohydrates | 63g | 21% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 129mg | 43% |
| Sodium | 531mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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