Poblano Cream Pasta With Shrimp |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Rachael Ray, really easy and delicious! Ingredients:
salt and pepper |
1 lb linguine |
6 tablespoons butter |
1 small poblano chile, seeded and finely chopped |
1 small onion, finely chopped |
4 garlic cloves, finely chopped |
3 tablespoons flour |
1 1/2 cups chicken stock |
1/2 cup creme fraiche or 1/2 cup mexican crema |
1 lb medium shrimp |
2 teaspoons finely chopped fresh thyme, for garnishing |
1 cup grated parmigiano-reggiano cheese |
Directions:
1. 1. Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
2. 2. 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.
3. 3. 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.
4. 4. 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 parmigiano-reggiano cheese at the table, if desired.
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