Poblano Cream Pasta With Shrimp

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt and pepper
• 1 lb linguine
• 6 tablespoons butter
• 1 small poblano chile, seeded and finely chopped
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• 1/2 cup creme fraiche or 1/2 cup mexican crema
• 1 lb medium shrimp
• 2 teaspoons finely chopped fresh thyme, for garnishing
• 1 cup grated parmigiano-reggiano cheese

Recipe

• 1 1. bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. drain.
• 2 2. while the pasta is working, in a medium saucepan, melt 4 tablespoons 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.
• 3 3. 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.
• 4 4. in a large skillet, melt the remaining 2 tablespoons 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 parmigiano-reggiano cheese at the table, if desired.