Poblano spaghetti with garlic shrimp
Makes 4 servings

The 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:

1. Cook pasta according to package directions and drain. (Don’t forget the salt)
2. Blend together poblanos, cheese and whole milk until smooth.
3. In a large sauce pan heat olive oil and saute onion until translucent.
4. 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.
5. 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.
6. Serve shrimp over noodles and enjoy.

The afterthoughts:

• 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!