 | Whenever C goes out of town, Miss F and I indulge in seafood of some variety. Her favorite is shrimp, by far. She can eat more fried shrimp than anyone I know, she is a machine. Luckily, she also loves shrimp prepared in other ways. She and I really enjoyed this pasta, which was loosely based on a Rachael Ray recipe. It comes together incredibly quickly, dinner is truly ready in the time it takes to cook the thin spaghetti, which isn't long at all. |
1 pound pasta, I used thin spaghetti
3 tablespoons butter
1 pound medium shrimp, deveined, shelled and tails removed
1 small poblano pepper, seeded and finely chopped
1 small onion, chopped
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
1 cup cream
Prepare the pasta per package instructions, drain and set aside.
Melt the butter in a large skillet. Add the shrimp, poblano, and onion. Saute for 5 to 8 minutes, until the shrimp are cooked through. Add the garlic and sauté for 30 seconds more. Stir in the flour and cook for a minute more. Slowly whisk in the chicken broth and cream, bring to a simmer and reduce the heat to low. Simmer for 3 minutes more, add the drained pasta and toss well to coat, salt and pepper to taste. Serve.
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