Step 1 - Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain
Step 2 - While the pasta is cooking, in a medium saucepan, melt 2 tablespoons of 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.
Step 3 - In a small saucepan, heat the creme fraiche 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.
Step 4 - In a large skillet, melt the remaining 2 tablespoons of 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 and toss well. Pass cheese at the table.
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 295 (37%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 341.2mg||105 %|
|Sodium 666.9mg||23 %|
|Potassium 675.7mg||18 %|
|Total Carbohydrate 79.7g||23 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 79.4g|
|Protein 43.8g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 807
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