This green spaghetti with shrimp is a creamy poblano pasta inspired by espagueti verde. Roasted poblano and Anaheim peppers blend with spinach, cream cheese, and cottage cheese to make the green sauce. Toss it with chickpea spaghetti and top with seasoned, pan-seared shrimp. The recipe card makes 4 servings and lists 40 minutes total.
Why You'll Love Poblano Green Spaghetti with Shrimp
- 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.
How to Make the Creamy Poblano Pasta Sauce
Roast the poblanos, Anaheim pepper, and onion at 400°F for 20–25 minutes, flipping halfway, until the pepper skins blister. Let the peppers cool enough to handle before peeling and removing the stems. Blend the roasted vegetables with the spinach, cheeses, seasonings, and reserved pasta water listed in the recipe card.
Reserve the ½ cup of pasta water before draining the spaghetti. It supplies the liquid for blending the sauce. Simmer the blended sauce in butter for 4–5 minutes, then toss with the cooked pasta. Cook the shrimp separately while the sauce simmers and add them when serving.
This version uses both poblano and Anaheim peppers. Their heat can vary, so use the pepper-substitution notes below when choosing your ingredients. The cream cheese and cottage cheese are part of this recipe’s sauce; it is a different version from green spaghetti made only with crema.
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
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.
Absolutely, just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the pan.
You can sub with a jalapeño (for more heat) or another poblano. Just adjust based on your spice tolerance.
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
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 cloves
- 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 avocado 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.
Cook along with an AI assistant
Storage and Freezing
Refrigerate in a shallow airtight container within 2 hours and use within 4 days. Freeze in meal-size portions for up to 2 months. Thaw in the refrigerator and reheat to 165°F; add a small splash of water, broth, or milk as appropriate to restore moisture.
Another creamy poblano dinner
If the roasted poblano flavor is what brought you to this pasta, save my chicken and cheese stuffed poblanos in creamy chipotle sauce for another dinner. Tender roasted peppers hold the filling, with smoky sauce ready to spoon around each serving.
For a cool, cinnamon-scented finish after pasta night, serve small bowls of arroz con leche. You can make it ahead and chill it while dinner comes together.
More Ways to Cook with Poblano Peppers
For roasted poblano strips in a skillet dinner, try pollo con rajas y crema. For a spoonable meal with chicken and corn, make creamy roasted poblano chicken soup. Both keep the pepper flavor at the center of the dish.
Looking for more ways to use poblanos? Browse my poblano pepper recipes to compare pasta, soup, skillet dinners, stuffed peppers, and a corn casserole by the meal you want and the peppers you have.
Leave a Reply