Creamy shrimp & poblano pasta - 541 Calories

Instructions

1. 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. 2

   After 10 minutes, cook pasta in boiling salted water

3. 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. 4

   Blend the remaining poblano with the garlic, chilli, cream and some of the pasta water

5. 5

   Fry the poblano strips, corn and onion for 2 minutes in the oil

6. 6

   Add the shrimps & a little salt, fry for 1 minute

7. 7

   Add the sauce, reduce heat so it doesn’t thicken too quickly and cook for 30 seconds

8. 8

   Add the cooked pasta to the sauce, mix well and season to taste

9. 9

   Serve the pasta in a bowl & top with the Parmesan cheese

10. 10

    If pasta isn’t cooked and the sauce is ready, turn the heat off and wait for the pasta to cook

11. 11

    If the sauce is too thick, add a little more pasta water

12. 12

    You could use chicken instead of shrimp