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Shrimp Pasta with Poblano Cream Sauce

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 533 kcal
Course: Main Course
Cuisine: Tex-Mex

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

Instructions

    Cup of Yum
  1. 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.
  2. While the pasta is cooking, chop the poblano pepper and the onion. Mince the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.