A creamy sauce made with poblano peppers is combined with linguine and shrimp in this Tex-Mex twist on a pasta dinner.
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.
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!!
- 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
- 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.
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
More Shrimp Favs: