POBLANO HIGH PROTEIN GREEN SPAGHETTI WITH SHRIMP

This creamy green spaghetti with shrimp is your new go-to for a weeknight dinner that’s both bold in flavor and nourishing. Roasted poblano and Anaheim peppers blend into a velvety green sauce, made even richer with cream cheese and cottage cheese. Tossed with chickpea spaghetti and topped with tender, pan-seared shrimp, it’s a protein-packed pasta dish that feels indulgent and wholesome. Whether you're looking for a fresh twist on pasta night or a way to use up those poblanos, this recipe delivers big flavor with minimal effort.

WHY YOU'LL LOVE THIS RECIPE

• Flavorful and Unique: The roasted poblano and Anaheim pepper base gives this creamy green spaghetti a smoky, savory depth you won’t find in your average pasta dish. It’s a deliciously unique take on green pasta sauce.
• Protein-Packed Dinner: With chickpea pasta and shrimp, this meal offers plenty of protein to keep you full and satisfied. It’s a great option for anyone looking to increase protein intake without relying on heavy meats or cream-based sauces.
• Nutritious Yet Comforting: Spinach, cottage cheese, and chickpea pasta sneak in nutrients, while the creamy texture and rich flavor satisfy any comfort food craving.
• Versatile and Customizable: Don’t have shrimp? Swap in grilled chicken, crispy tofu, or keep it vegetarian. This green spaghetti works with any protein—or none at all!
• Great for Meal Prep: The poblano green sauce can be made ahead and stored, making weeknight assembly a breeze. It reheats beautifully, making leftovers just as crave-worthy.
• Naturally Gluten-Free Option: Using chickpea or lentil pasta makes this a gluten-free dinner option without sacrificing flavor or texture.
• Elevated but Easy: The steps are simple, and most of the prep can be done in parallel (roast peppers while boiling pasta, cook shrimp while sauce simmers), making it practical for busy nights without sacrificing that “wow” factor.

TIPS AND TRICKS FOR SUCCESS

• Roast peppers until fully blistered for maximum flavor and easy peeling
• Use more cottage cheese if you want a richer, creamier poblano pasta sauce
• Don’t skip the pasta water—it helps bind and loosen the sauce beautifully
• Taste your sauce before adding salt; chicken bouillon already adds seasoning
• Shrimp cook quickly—look for opaque, curled pink flesh as your doneness guide

FREQUENTLY ASKED QUESTIONS

• Can I make the poblano sauce ahead of time?
• Yes! Store it in an airtight container in the fridge for up to 3 days. Gently reheat it in a skillet before adding to pasta.
• Can I use frozen shrimp?
• Absolutely—just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the pan.
• What other peppers can I use if I can’t find Anaheim?
• You can sub with a jalapeño (for more heat) or another poblano. Just adjust based on your spice tolerance.
• Is this creamy green spaghetti spicy?
• It has a mild kick from the peppers, but it’s not overly spicy. Remove all seeds for an even milder flavor.

POBLANO HIGH PROTEIN SPAGHETTI WITH SHRIMP

Anahi

This creamy green spaghetti with shrimp features a rich poblano-spinach sauce blended with cream cheese and cottage cheese, tossed with chickpea pasta, and topped with juicy, pan-seared shrimp. A flavorful, high-protein pasta dinner that’s easy enough for weeknights and packed with bold, comforting flavor.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

For the green sauce

• 3 poblano peppers
• 1 Anaheim pepper
• ¼ white onion
• 1 large handful of spinach
• 4 oz cream cheese
• ½ cup cottage cheese
• ½ cup reserved pasta water
• 1 teaspoon chicken bouillon
• 1 teaspoon black pepper
• 2 garlic
• 1 tablespoon butter

For the pasta

• 8 oz chickpea spaghetti
• parmesan cheese freshly grated

for the shrimp

• 1 lb shrimp peeled and deveined
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• salt to taste
• black pepper to taste
• avocado oil for cooking

Instructions

 

• Roast the PeppersPreheat oven to 400°F. Place the poblano peppers, Anaheim pepper, and onion on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until the skins of the peppers blister. Remove from the oven and let cool slightly. Peel and discard the skins and stems from the peppers.
• Cook the PastaBring a pot of salted water to a boil. Cook the chickpea spaghetti according to package instructions. Reserve ½ cup of the pasta water before draining.
• Make the Green SauceIn a blender, combine roasted peppers and onion, spinach, cream cheese, cottage cheese, pasta water, chicken bouillon, black pepper, garlic, and salt. Blend until smooth and creamy.
• Simmer the SauceIn a large skillet, melt the butter over medium heat. Pour in the green sauce and let it simmer for 4–5 minutes, stirring occasionally.
• Combine with PastaAdd the cooked pasta to the skillet with the sauce. Toss to coat evenly. Sprinkle in freshly grated parmesan cheese to taste.
• Cook the ShrimpWhile the sauce simmers, heat a separate skillet over medium-high heat with a drizzle of olive oil. Add the shrimp and season with garlic powder, onion powder, paprika, salt, and pepper. Cook for 2–3 minutes per side, or until pink and fully cooked.
• ServePlate the creamy green spaghetti and top with the sautéed shrimp. Finish with more parmesan cheese and fresh black pepper, if desired.

Keyword Poblano spaguetti