A creamy sauce made with poblano peppers is combined with linguine and shrimp in this Tex-Mex twist on a pasta dinner.
- 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
- 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.
slightly adapted from Every Day With Rachael Ray March 2012