lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, November 19, 2015

Poblano Shrimp Pasta

Whenever C goes out of town, Miss F and I indulge in seafood of some variety. Her favorite is shrimp, by far. She can eat more fried shrimp than anyone I know, she is a machine. Luckily, she also loves shrimp prepared in other ways. She and I really enjoyed this pasta, which was loosely based on a Rachael Ray recipe. It comes together incredibly quickly, dinner is truly ready in the time it takes to cook the thin spaghetti, which isn't long at all.
Poblano Shrimp Pasta

1 pound pasta, I used thin spaghetti
3 tablespoons butter
1 pound medium shrimp, deveined, shelled and tails removed
1 small poblano pepper, seeded and finely chopped
1 small onion, chopped
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
1 cup cream

Prepare the pasta per package instructions, drain and set aside.

Melt the butter in a large skillet. Add the shrimp, poblano, and onion. Saute for 5 to 8 minutes, until the shrimp are cooked through. Add the garlic and sauté for 30 seconds more. Stir in the flour and cook for a minute more. Slowly whisk in the chicken broth and cream, bring to a simmer and reduce the heat to low. Simmer for 3 minutes more, add the drained pasta and toss well to coat, salt and pepper to taste. Serve.
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