Creamy shrimp & poblano pasta – 541 Calories


1 Portion

Calories: 541kcal (per portion)

Carbs: 76g | Protein: 30g | Fat: 13g

  • 80 grams shrimp, peeled & de veined
  • 130 grams poblano pepper (1 small pepper)
  • 50 grams corn, frozen
  • 75 grams fettuccine
  • 1 clove garlic
  • 1 dried chilli, optional
  • 30 grams single cream
  • 30 grams onion, finely diced
  • 5 grams parmesan, grated
  • 1/4 cup pasta cooking water
  • 1 tsp oil


  1. Blacken poblano & garlic over a flame or dry roast in a pan. The garlic only needs to be lightly toasted then put in a bowl & cover with cling film or foil & leave for 10 minutes to steam
  2. After 10 minutes, cook pasta in boiling salted water
  3. Use a knife to scrape the skin off the poblano, cut in half & de seed. Slice a few strips and set them aside
  4. Blend the remaining poblano with the garlic, chilli, cream and some of the pasta water
  5. Fry the poblano strips, corn and onion for 2 minutes in the oil
  6. Add the shrimps & a little salt, fry for 1 minute
  7. Add the sauce, reduce heat so it doesn’t thicken too quickly and cook for 30 seconds
  8. Add the cooked pasta to the sauce, mix well and season to taste
  9. Serve the pasta in a bowl & top with the Parmesan cheese


  • If pasta isn’t cooked and the sauce is ready, turn the heat off and wait for the pasta to cook
  • If the sauce is too thick, add a little more pasta water
  • You could use chicken instead of shrimp

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link