High Protein Creamy Poblano Pasta with Shrimp
Roasted poblano-tomatillo cream sauce over protein spaghetti, crowned with seared shrimp - 51g of protein per serving.
51g protein / serving
568 kcal / serving
50 min
Serves 3
Recipe from YouTube by Legend's_Cooking
Ingredients
- shrimp1.5 lbs (680g) peeled & deveined
- white onion1 white onion (150g)
- light cream cheese4 tbsp (60g)
- cottage cheese1/4 cup (60g)
- garlic1 whole head (50g)
- olive oil2 tsp
- chicken bouillon1 tsp
- parmesan3 tbsp (20g)
- broth or water1/2 cup (120g)
- butter1 tbsp (15g)
- protein spaghetti8 oz dry (227g)
- salt1/2 tsp
- black pepper1/2 tsp
- garlic powder1/2 tsp
- cayenne1/2 tsp optional
- paprika1 tsp
- olive oil1 tbsp
- poblano peppers3 poblanos (300g)
- tomatillos4 tomatillos (300g)
Method
Season the shrimp with salt, pepper, garlic powder, cayenne and paprika; drizzle with olive oil and set aside.
On a baking sheet add the poblano peppers, tomatillos, onion and garlic. Drizzle with olive oil, season with salt and pepper, and roast at 400F for 30 minutes.
Blend the roasted vegetables with the cream cheese, cottage cheese, Parmesan, chicken bouillon and broth or water until smooth.
Heat the butter in a pan, add the sauce and cook 1-2 minutes, then mix in the cooked pasta.
Sear the shrimp on high heat 2-3 minutes per side until golden.
Serve the pasta topped with shrimp, fresh parsley and extra parmesan.