Creamy Poblano Shrimp Spaghetti



Serves 4-6

Creamy Poblano Spaghetti

  • 1 Pound Spaghetti

  • 8 Oz Crème Fraîche

  • 3 Small Poblano Pepper

  • 2 Garlic Cloves (minced)

  • 1/2 Small White Onion (diced)

  • 2 Tbsp Butter

  • 1 Tsp Avocado Oil

  • Black Pepper (to taste)

  • Sea Salt (to taste)


  • 1 Garlic Clove (finely chopped )

  • 1 Tbsp Butter

  • 1 Lb Large Shrimp (peeled and deveined, tails left on)

  • 1/4 Cup Fresh Cilantro (finely chopped )

  • Black Pepper (to taste)

  • Sea Salt (to taste)



  1. Preheat a large pan over medium heat.

  2. Add butter and garlic and place shrimp in pan. Stir-fry large shrimp for 4 to 6 minutes. Season with salt and pepper and turn off heat.

  3. Toss shrimp with the fresh cilantro and set aside.

Creamy Poblano Spaghetti

  1. Preheat oven to 450 degrees.

  2. Rub the poblano peppers with 1 teaspoon on avocado oil. Lay on a baking sheet and roast for 25 minutes or until skin is blistered. Once the skin is blistered remove from oven, put them in a bowl and cover with plastic wrap or a kitchen towel to steam for 15 minutes. 

  3. While the poblanos steam, cook the pasta in a large pot with boiling salted water until al dente. Drain pasta, and set aside.

  4. Once the peppers come to room temperature, gently remove skin. Cut peppers in half and scrape out the seeds and set peppers aside.

  5. Over low-medium heat in a large sauté pan melt butter and add the white onion. Cook until translucent for 8-10 minutes add the garlic sauté for 2 minutes and turn off heat. 

  6. In your blender add poblano peppers, crème fraiche, sautéed onion, garlic, season with salt and black pepper and blend until smooth. 

  7. Add the sauce to the same large sauté pan where you sautéed the onion and garlic. Turn heat to low, add the drained pasta and combined.

  8. Serve pasta immediately, top with cooked shrimp and enjoy!