1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 tbsp flour
1 1/2 cups chicken stock
1/2 cup creme fraiche or mexican crema
1 lb medium shrimp
finely chopped fresh thyme for garnishing
grated parmesan
Instructions
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium saucepan, melt 4 tbsp butter over medium heat. Add the poblano, onion and garlic and cook until softened, 7-8 minutes. Whisk in the flour for 1 minute. Whisk in the chick 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 tbsp 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.
Originally Submitted
7/8/2012
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