Poblano Shrimp Alfredo with Yellow Squash

Instructions

1. 1

   Broil or roast the poblano until blistered and softened, turning occasionally. Place it in a covered bowl for 5 minutes, then remove the stem and seeds and slice.

2. 2

   Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the yellow squash and cook for 3–4 minutes, until just tender. Transfer it to a plate.

3. 3

   Pat the shrimp dry and season with salt, pepper, and smoked paprika.

4. 4

   Add the remaining butter to the skillet. Cook the shrimp for about 2 minutes per side.

5. 5

   Measure the shrimp at the center with a food thermometer; continue cooking until it reaches at least 63°C/145°F. Transfer the shrimp to a plate.

6. 6

   Reduce the heat to medium-low. Add the garlic and cook for 30 seconds.

7. 7

   Stir in the cream, cream cheese, grated cheese, lemon juice, and poblano. Cook gently until the sauce is smooth.

8. 8

   Return the squash and shrimp to the skillet, toss to coat, and serve hot.