Poblano Cream Pasta With Shrimp

Adapted from Rachael Ray, really easy and delicious!

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt and pepper
• 1  lb linguine
• 6  tablespoons butter
• 1  small poblano chile, seeded and finely chopped
• 1  small onion, finely chopped
• 4  garlic cloves, finely chopped
• 3  tablespoons flour
• 1 1⁄2 cups  chicken stock
• 1⁄2 cup creme fraiche or 1⁄2 cup  Mexican crema
• 1  lb medium shrimp
• 2  teaspoons  finely chopped fresh thyme, for garnishing
• 1  cup  grated parmigiano-reggiano cheese

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.