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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.
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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