Poblano Cream Pasta With Shrimp Recipes

POBLANO CREAM PASTA WITH SHRIMP

Poblano Cream Pasta with Shrimp image

A creamy sauce made with poblano peppers is combined with linguine and shrimp in this Tex-Mex twist on a pasta dinner.

Provided by Deborah

Time 30m

Number Of Ingredients 11

Ingredients

1 pound linguine
6 tablespoons butter
1 small poblano chile pepper, seeded and finely chopped
1 small onion, chopped
4 cloves garlic, chopped
3 tablespoons flour
1 3/4 cups chicken stock
1/2 cup Mexican crema
1 pound medium shrimp, deveined, shelled and tails removed
chopped fresh thyme, for garnishing
Grated Parmigiano-Reggiano, for serving

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.
Meanwhile, melt 4 tablespoons of the butter in a large skillet. Add the chopped poblano and onion and cook until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, another 30-60 seconds. Stir in the flour and cook for another minute. Slowly whisk in the chicken stock. Let it simmer and thicken, stirring frequently, about 5 minutes.
Warm the Mexican crema in a small pot over medium-low heat or in a bowl in the microwave. Whisk the warm cream into the poblano sauce, then transfer to a food processor or blender and process until smooth. Season to taste with salt.
In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and cook until pink. Season with salt and pepper. Add the poblano sauce and the drained pasta to the shrimp and stir combine. Serve topped with thyme and grated Parmigiano-Reggiano.

CREAMY TOMATO, POBLANO & SHRIMP PASTA

Creamy Tomato, Poblano & Shrimp Pasta image

The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 8

Ingredients

6 roasted large poblano chiles, peeled, deveined and divided
1 can (8 oz.) tomato sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 lb. spaghetti, uncooked
2 lb. uncooked medium shrimp, peeled, deveined
1 cup KRAFT Shredded Mozzarella Cheese, divided
2 Tbsp. chopped fresh cilantro
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.
Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 36 g

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