I’ve been very quiet this week. Some technical problems kept me busy and by the end of the day I was too tired to deal with computers so I turned to watching movies and reading books, two activities that I enjoy a lot. But it seems like everything is working fine (for now, it never ends this sh…) and I am back to cooking and posting, yeah baby!
So here I am with a delicious (trust me, this one is worth trying!) pasta dish that is a perfect dinner for Lent since no meat is involved. As usual the preparation is very simple, but that doesn’t mean I had to sacrifice flavor. To contrary, simple is best, right?
Also this post is to announce that I will be hosting one of my favorite food events this week. Presto Pasta Nights turned just turned 2 last week and there was a huge celebration. It is an honor to be the first host for the third year of this great event. Thanks Ruth and everybody else who makes this pasta party possible every week.
If you want to participate this week, just read the guidelines here and send your entries to ben[dot]herrera[at]whatscooking[dot]us and cc to ruth[at]everykitchen[dot]com. And now to the delicious recipe.
Poblano spaghetti with garlic shrimp
Makes 4 servingsThe ingredients:
- 1/2 lb thin spaghetti
- 2 poblano peppers, roasted and cleaned
- 4 oz queso doble crema or cream cheese
- 1/2 cup whole milk
- 1/2 onion finely chopped
- 2 TBSP olive oil
- 1/2 cup Parmesan cheese
- 1 garlic head, finely chopped
- 2 TBSP butter
- 1 lb large shrimp, cleaned
- salt and pepper to taste
The how-to:
- Cook pasta according to package directions and drain. (Don’t forget the salt)
- Blend together poblanos, cheese and whole milk until smooth.
- In a large sauce pan heat olive oil and saute onion until translucent.
- Pour the sauce into the pan, add Parmesan cheese, season and bring to a boil. Reduce heat to low and simmer for 10-15 minutes stirring constantly. Add pasta to the pan and toss to cover it with the poblano sauce.
- Add butter to a large skillet. When it starts to bubble add garlic and saute until it starts turning golden brown. Add shrimp and cook until it turns pink, about 4 minutes. Mix well with garlic.
- Serve shrimp over noodles and enjoy.
The afterthoughts:
Print this recipe
- I wouldn’t change anything from this recipe. The shrimp is similar to the mojo de ajo recipe I published last May with some changes. One of my favorite ways to eat shrimp is with tons of garlic and this dish is just a great combination of flavors.
¡Buen provecho!
28 Replies
Looks delicious!
Posted on March 7th, 2009 at 11:31 am
What a delicious plate of pasta
Posted on March 7th, 2009 at 12:01 pm
Poblano spaghetti sounds great and the shrimp takes it over the top!
Posted on March 7th, 2009 at 12:42 pm
Great dish for lent. I like the color contrast.
Posted on March 7th, 2009 at 1:39 pm
That sounds so flavorful! Love the peppers and the creaminess of the cheese … throw in the shrimp and it’s even better!
Posted on March 7th, 2009 at 3:10 pm
Ben I can eat pasta everyday..well after a lot of workouts.. but your pasta dish looks awesome in colors and texture …simply delicious
All the best!
Gera
Posted on March 7th, 2009 at 6:50 pm
Poblanos are my favorite chili so I know I’d love this dish. It looks amazing! Sorry to hear about all the techie problems. I’ve been messing around with a few myself but more related to my lack of complete understanding than my computer not working. Clearly your persistence has paid off!
Posted on March 7th, 2009 at 7:00 pm
muy interesante!
Posted on March 7th, 2009 at 7:32 pm
These flavors rock. Love Poblanos ! & Shrimp & garlics is a match made in heaven:-)
Posted on March 7th, 2009 at 11:32 pm
Ben, what an excellent idea to make your spaghetti with poblano chiles. And the shrimp make it perfect for the Lent season. You’re so smart. :p
Posted on March 8th, 2009 at 1:07 am
Ben, está delicioso!!! MMMMMM….
Posted on March 8th, 2009 at 3:55 am
Ben, the poblano spaghetti is a fantastic idea….and quite a brilliant pairing with the shrimp. Love it!
Posted on March 8th, 2009 at 7:02 am
Looks so delicious! Love the colours.
Posted on March 8th, 2009 at 7:32 am
This is an amazing and colourful dish Ben. I finally made my cheese paneer so I am at least a month behind in events. Potato bread would be excellent for St. Paddy’s Day:D
Posted on March 8th, 2009 at 12:59 pm
The dish sounds amazing. Pity we don’t eat dairy products during Orthodox Lent. However, I’ve got my recipe ready for PPN and hope to post it soon.
Posted on March 8th, 2009 at 3:32 pm
Garlic shrimp are a favourite! We’ll try to contribute to PPN this week.
Posted on March 8th, 2009 at 9:15 pm
This is a very creative sauce for pasta and I love how it looks on the plate (great photo!). I’d love to try this one.
Posted on March 9th, 2009 at 10:00 am
Excellent stuff Ben! (Will email soon)
Posted on March 9th, 2009 at 1:00 pm
Just say poblano and I’m all for it. Gorgeous dish ben.
Posted on March 9th, 2009 at 5:24 pm
It’s all in that sauce. Sounds perfect for the shrimp.
Posted on March 9th, 2009 at 6:17 pm
Wow Ben, what an awesome dish to start of Presto Pasta Night’s third year. I’ve only used dried poblano peppers, now I’ll have to search for fresh ones to roast….wonder how hard that will be in Halifax Nova Scotia.
And thanks for hosting, I couldn’t ask for a better person to start of the year.
Posted on March 10th, 2009 at 11:20 am
That does look lovely Ben! Shrimp is awesome!
Posted on March 10th, 2009 at 4:34 pm
Well worth the wait Ben!
Posted on March 11th, 2009 at 10:02 am
[...] leftovers from last night that i made spaghetti w/ a home-made pasilla chile sauce topped w/ sauteed garlic shrimp! this is the recipe i took it from. only i had to use pasilla ’cause the store didn’t have poblano. http://whatscooking.us/2009/03/07/po…garlic-shrimp/ [...]
Posted on March 14th, 2009 at 8:08 pm
I think I’m in love with this website – primarily because of all the Mexican-influenced dishes, but also because you, like me, seem to be a fan of all things green.
This dish combines several of my favorite foods. I will be making it.
Posted on March 16th, 2009 at 11:17 am
wow…I want this right now!!!!
Posted on March 24th, 2009 at 12:18 pm
What gorgeous flavour combinations! Love the poblano “sauce”!
Posted on April 5th, 2009 at 11:50 pm
This pasta looks stunning, I love it!
Posted on April 13th, 2009 at 4:46 pm
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