Creamy Tomato, Poblano & Shrimp Pasta Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
• STEP 3.Add the diced poblano peppers and cook for another 2-3 minutes, until they start to soften.
• STEP 4.Add the diced tomatoes, tomato paste, and spices to the skillet. Stir well to combine.
• STEP 5.Reduce the heat to low and simmer the sauce for about 10 minutes, until the flavors meld together.
• STEP 6.Add the cooked shrimp to the skillet and cook for an additional 2-3 minutes, until the shrimp is pink and cooked through.
• STEP 7.Stir in the heavy cream and cook for another 2-3 minutes, until the sauce is creamy and heated through.
• STEP 8.Add the cooked pasta to the skillet and toss to coat the pasta in the sauce.
• STEP 9.Serve the creamy tomato, poblano, and shrimp pasta hot, garnished with fresh basil or parsley.

Cooking Tips

• To save time, you can use pre-cooked shrimp instead of raw shrimp. Just add them to the skillet at the end to heat through.
• If you prefer a spicier pasta, you can add some red pepper flakes or a diced jalapeno to the sauce.
• For a lighter version, you can use half-and-half or milk instead of heavy cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• This pasta is delicious on its own, but you can also serve it with a side salad or garlic bread for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop.
• Serve the creamy tomato, poblano, and shrimp pasta hot, garnished with fresh basil or parsley.
• This pasta is delicious on its own, but you can also serve it with a side salad or garlic bread for a complete meal.