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“Adapted from Rachael Ray, really easy and delicious!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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