Poblano Cream Pasta with Shrimp

You know I love my pasta dishes! This is a simple recipe and it’s full of flavor. I used grilled shrimp instead of cooking it stovetop because we like the added flavor it gives. I overall really liked the dish and would make this again.

Poblano Cream Pasta with Shrimp
(Adapted from Rachael Ray)

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Salt and pepper
1 pound linguine
6 tablespoons butter
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1 ½ cups chicken stock
½ cup creme fraiche or mexican crema
1 pound medium shrimp
finely chopped fresh thyme, for garnishing
Grated parmigiano-reggiano, for passing around the table (optional)

Bring a large pot of water to a boil, salt it, add the pasta and cook it 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 to 8 minutes.

Whisk in the flour for 1 minute.

Whisk in the chicken 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. (I just marinated some shrimp in seasoning and bbq sauce, then grilled them)

Add the pasta and poblano sauce to the shrimp; toss well.

Sprinkle the thyme on top. Pass the cheese at the table, if desired.