Low Calorie Creamy Poblano Pasta with Shrimp
Serves 3
Directions
- 1Season the shrimp, drizzle with oil, and set to the side.
- 2On a baking sheet add poblano peppers, tomatillos, onion and the garlic. Drizzle with olive oil and season with some salt and pepper. Cook in the oven at 400 degrees F for 30 minutes.
- 3In the meantime, cook some pasta until al dente and set to the side.
- 4Once cooked, add everything in a blender with some cream cheese, chicken broth, cottage cheese, Parmesan cheese and chicken bouillon.
- 5Once well blended, heat 1 tbsp of butter in a pan then add the sauce and cook it for 1-2 mins before mixing in the pasta.
- 6Adjust the thickness of the sauce with some pasta water and check for seasoning.
- 7Cook the shrimp on high heat searing for 2-3 mins per side or until they develop a golden brown crust.
- 8Serve the pasta top with the shrimp, some fresh parsley, and parmesan.
Ingredients
- 1.5 lbs shrimp peeled n deveined
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cayenne (optional)
- 1 teaspoon paprika
- 1 tbsp olive oil
- 3 poblano peppers
- 4 tomatillos
- 1 white onion
- 4 tbsp light cream cheese
- 0.25 cup cottage cheese
- 1 whole head of garlic
- 2 tsp olive oil
- salt & pepper
- 1 teaspoon chicken bouillon
- 3 tbsp Parmesan cheese
- 0.5 cup any broth or water
- 1 tbsp butter
- 8 oz dry protein spaghetti
- fresh parsley
- freshly grated cheese Parmesan
Equipment
baking sheetblenderpan
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