Poblano Cream Pasta With Shrimp

• salt and pepper
• 1 lb linguine
• 6 tablespoons butter
• 1 small poblano chile, seeded and finely chopped
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 tablespoons flour
• 1 12 cups chicken stock
• 12 cup creme fraiche or 12 cup Mexican crema
• 1 lb medium shrimp
• 2 teaspoons finely chopped fresh thyme, for garnishing
• 1 cup grated parmigiano-reggiano cheese

1. 1.
2. Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente.
3. Drain.
4. 2.
5. While the pasta is working, in a medium saucepan, melt 4 tablespoons butter over medium heat.
6. Add the poblano, onion and garlic and cook until softened, 7 to 8 minutes.
7. Whisk in the flour for 1 minute.
8. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
9. 3.
10. In a small saucepan, heat the creme fraiche (or crema) over medium heat.
11. Whisk the warm cream into the poblano sauce.
12. Transfer to a food processor or blender and puree until very smooth; season with salt.
13. 4.
14. In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat.
15. Add the shrimp and cook until firm and pink; season with salt and pepper.
16. Add the pasta and poblano sauce to the shrimp; toss well.
17. Sprinkle the thyme on top.
18. Pass the parmigiano-reggiano cheese at the table, if desired.

salt, linguine, butter, poblano chile, onion, garlic, flour, chicken stock, creme fraiche, shrimp, fresh thyme, cheese

Taken from www.food.com/recipe/poblano-cream-pasta-with-shrimp-482937 (may not work)