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

Poblano Cream Pasta with Shrimp on Taste and Tell



I don’t know if it’s the New Mexican in me, but I am a chile girl. Stick a menu in front of me, and it’s like I have a radar that points right to the Tex-Mex/Mexican/any-sort-of-chile foods. I can’t help it, it’s in my blood!!

I’m a huge pasta fan, too, so it’s only natural that I would be drawn to a pasta dish that is covered in a creamy sauce made from chiles, right??

I’ve actually had this recipe on my list of recipes to make for quite some time, and I’m so glad that I finally got around to it.

Poblano Cream Pasta with Shrimp

I was actually a little afraid that this would be too spicy for my family, especially since they aren’t big fans of spicy. The recipe calls for one small poblano, and I had a medium one, so I just used half. But the sauce was actually not even spicy at all, so I wish I would have added the whole chile for even more flavor. But regardless, this was so good. This was my first time using Mexican crema. It’s pretty easy to find – it should just be with the other refrigerated Mexican products. But I am hooked. I think I’ll be pouring that stuff on everything now!!

I loved the shrimp in this, but if you aren’t a fan of shrimp, I’m sure this would be equally delicious with chicken. Or even just as a pasta dish.

If you are looking for a way to Tex-Mex up your pasta dinner, this is it!!

Poblano Cream Pasta with Shrimp



Poblano Cream Pasta with Shrimp
 
Prep time
Cook time
Total time
 
A creamy sauce made with poblano peppers is combined with linguine and shrimp in this Tex-Mex twist on a pasta dinner.
Serves: 6 servings
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
  • 1¾ cups chicken stock
  • ½ cup Mexican crema
  • 1 pound medium shrimp, deveined, shelled and tails removed
  • chopped fresh thyme, for garnishing
  • Grated Parmigiano-Reggiano, for serving
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.
  2. 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.
  3. 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.
  4. 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.
Notes

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11 Responses to Poblano Cream Pasta with Shrimp {Fridays with Rachael Ray}

  1. Looks great! I love spices combined with pasta :-)

  2. Chels R. says:

    That last pic with the fork twirling the pasta-I die! It looks so good!

  3. I’m claiming the same chile addiction and blaming it on being related by borders. Living in Colorado, I have that same radar. This pasta dish looks incredible. Really nice photos and pinning this one to try soon.

  4. Joanne says:

    I love adding spice to my pasta, and anything with poblanos in it, is my kind of thing!

  5. Rachel says:

    Hi — This looks really good but I wondered if you had a substitute for the Mexican crema? I live in a very small town in the middle of nowhere and am quite certain I can’t get that! Any suggestions would be welcome (just regular cream maybe?) as I hope to make this later in the week!

    • Deborah says:

      If you can find creme fraiche, it was suggested in the recipe as well. You probably could use cream as well, although the Mexican crema is a little thicker than cream, so your sauce may be a little looser. Sour cream would probably be a great substitute as well.

  6. cindy says:

    I just made it and it was good but next time I will add two poblanos and roast them for a more smokey and intense flavor thanks for sharing ;)

  7. I’m SO making this. Poblanos are one of my favorite ingredients in the whole world. YUMMMMMM!!

  8. Mercedes says:

    This pasta looks like it is right up my alley! I love poblanos and anything with a kick, so I will definitely be adding this to my list of things to make for dinner soon!

  9. Tracee says:

    This will be dinner for us tonight with only one substitution. I ordered too many Hatch Chiles this year. Got them all roasted, cleaned and frozen. I have FOUR gallon sized ziplock backs frozen! I am a Misplaced Texan having spent the last 15 years above the Mason-Dixon Line. I was born and raised in south Texas and we moved to Austin when I was 4. I use those chilies in EVERYTHING!!

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