Creamy Poblano Pasta With Shrimp

• temps total: 34 minutes

Ingrédients

For the shrimp:

1.5 lbs shrimp, peeled and deveined

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp cayenne pepper (optional)

1 tsp paprika

1 tbsp olive oil

For the sauce:

3 poblano peppers

4 tomatillos

1 white onion

4 tbsp light cream cheese

1/4 cup cottage cheese

1 whole head of garlic

2 tsp olive oil

Salt and pepper, to taste

1 teaspoon chicken bouillon

3 tbsp Parmesan cheese

1/2 cup any broth or water

1 tbsp butter

8oz dry protein spaghetti

Instructions

Season the shrimp with salt, pepper, garlic powder, cayenne pepper, paprika, and drizzle with oil. Mix and set to the side.

On a baking sheet add poblano peppers, tomatillos, onion and the garlic. Drizzle with olive oil and season with some salt and pepper. Cook in the oven at 400°F for 30 minutes.

Cook pasta according to directions on box.

Once cooked, add everything in a blender with some cream cheese, chicken broth, cottage cheese, Parmesan cheese and chicken bouillon.

Once well blended, heat 1 tbsp of butter in a pan then add the sauce and cook it for 1-2 mins before mixing in the pasta.

Cook the shrimp on high heat searing for 2-3 mins per side or until they develop a golden brown crust.

Serve the pasta top with the shrimp, some fresh parsley, and parmesan.

Enjoy! 😍

Nutrition

• Calories: 568
• Protéines: 51g