A tasty spin on alfredo, with poblano peppers, shrimp, and a south-western flair.
3 poblano peppers, roasted skins peeled
1 clove garlic
4 c milk, heavy cream, or half and half
1 medium onion, diced
⅓ c flour
4 tablespoon butter
½ c grated Parmesan (Romano or Grana Padano can substitute)
¼ teaspoon nutmeg
¾ lb to 1 lb shrimp
No nutrition information available
Roast the peppers in the oven, on the grill or other open flame of your choice, allow them to cool and remove skins. Once they are cool, in a food processor, pulse peppers and garlic.
In a medium-size pot, saute onions in 1-2 tablespoon olive oil, over medium heat until they begin to soften, add butter. When butter is completely melted, add flour. Stir. Add milk and nutmeg.
Whisk until ingredients are combined and there are no lumps. Add poblano mixture. Stir often and allow mixture to thicken.
Cook your favorite pasta according to directions, when the onions are cooking--start your pasta water.
In a large skillet, heat olive oil. Add shrimp, season with salt, pepper, and cumin to taste. Cook until shrimp has just turned pink on both sides.
Mix the cream sauce with the cooked pasta, top with shrimp and extra sauce