Poblano Cream Pasta with Shrimp

Ingredients

  • Salt and pepper (we used table salt and freshly ground black pepper)
  • 1 lb. linguine
  • 6 tbsp. butter (we used unsalted butter)
  • 1 small poblano chile pepper, seeded and finely chopped
  • 1 small onion, finely chopped (we used a yellow onion)
  • 4 cloves garlic, finely chopped (we used a yellow onion)
  • 3 tbsp. flour (we used all-purpose flour)
  • 1 1/2 cups chicken stock
  • 1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
  • 1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
  • Finely chopped fresh thyme, for garnishing
  • Grated parmigiano-reggiano, for garnishing (optional) (we used it)

Directions

  1. Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
  2. While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
  3. Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
  4. Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !

DSC_0488 copy 2DSC_0495 copy

You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.

The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !

Recipe source unknown.

Take care everybody !

Spinach Alfredo Linguine

Ingredients

  • 1 tablespoon olive oil or ¼ cup water (we used Colavita extra-virgin olive oil)
  • 1 small yellow onion, chopped
  • 3 to 5 garlic cloves, chopped (we used 5 cloves)
  • 1 cup raw cashews, soaked for 30 minutes in hot water, then drained
  • 1 ½ cups vegetable broth (we used Swanson organic vegetable broth)
  • Salt and freshly ground black pepper (we used kosher salt and freshly ground black pepper)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried basil
  • ½ cup plain unsweetened nondairy milk (we used Silk plain soy milk)
  • 12 ounces linguine (we used Ronzonie Whole Grain Linguine)
  • 9 ounces spinach, thick stems removed, coarsely chopped

Directions

  1. Pour the oil into a large skillet and set the heat to medium. Once the oil’s hot, toss in the onion, stirring constantly for 4 minutes or until softened. Add the garlic in, continuing to stir for another 30 seconds. Pour the broth in, seasoning to taste with salt and pepper. Let the broth simmer for 5 minutes before taking the skillet off the heat.
  2. Take the mixture from the skillet and place it in a high-speed blender. Add the following ingredients to the blender, putting the lid on afterwards and processing until smooth: cashews, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Add as much of the ½ cup of nondairy milk to the sauce as needed to reach your preferred sauce consistency (we poured ¼ cup in and blended it just to combine). Take a taste and see if you need to add any more salt and pepper (we did)
  3. Add the pasta to a large pot of salted water, stirring now and then until it reaches al dente. One minute prior to the pasta getting to the al dente phase, add in the spinach, stirring to combine. Drain the pasta and spinach, returning it to the pot afterwards. Pour the sauce in afterwards, tossing it gently to coat the pasta and spinach. Serve immediately, adding on a few grinds of pepper afterwards (we didn’t add the extra pepper).
DSC_0996

This is supposed to serve 4 but it tastes so good you may want to double this so you can get the portion size that you’ll really want ! It’s so important to season this, the salt really brings out the cheesy, slightly smoky flavor in the creamy sauce. Don’t know if the spinach adds a lot of flavor but the pop of color it brings to the dish is really nice. Hope you enjoy this as much as we did !

This recipe came from Robin Robertson.

We weren’t paid in any form to promote Colavita, Swanson, Silk, Ronzoni, or Robin Robertson.

Take care everybody !