Description
A light yet creamy pasta dish featuring smoky poblano peppers blended into a silky sauce, tossed with tender shrimp and finished with parmesan and fresh herbs.
Ingredients
Scale
- 8 oz pasta
- 1 lb raw shrimp, peeled and deveined
- 2 large poblano peppers
- 3 garlic cloves
- 1 cup low fat cream
- 1/3 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Roast the poblano peppers until charred, peel them, then blend with garlic and low fat cream until smooth.
- Heat olive oil in a skillet over medium heat.
- Cook shrimp in the skillet until pink, then remove and set aside.
- Pour the poblano sauce into the same skillet and warm gently.
- Add cooked pasta to the sauce and toss well to coat evenly.
- Return shrimp to the skillet and mix gently.
- Stir in parmesan cheese, then season with salt and black pepper.
- Top with fresh parsley and serve warm.
Notes
- Do not overcook the shrimp to keep them tender.
- Blend the sauce thoroughly for a smooth texture.
- Add a splash of pasta water if the sauce becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg
Keywords: low calorie creamy poblano pasta, shrimp pasta, healthy creamy pasta, poblano pepper pasta, easy shrimp dinner