Name: Poblano Shrimp Alfredo with Yellow Squash
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 450 g raw peeled and deveined shrimp; 2 medium yellow squash, sliced into thin ribbons; 1 large poblano pepper; 2 tbsp butter; 3 cloves garlic, minced; 0.5 cup heavy cream; 115 g cream cheese, softened; 0.5 cup grated cheese; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tbsp lemon juice

Instructions

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
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
Pat the shrimp dry and season with salt, pepper, and smoked paprika.
4
Add the remaining butter to the skillet. Cook the shrimp for about 2 minutes per side.
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
Reduce the heat to medium-low. Add the garlic and cook for 30 seconds.
7
Stir in the cream, cream cheese, grated cheese, lemon juice, and poblano. Cook gently until the sauce is smooth.
8
Return the squash and shrimp to the skillet, toss to coat, and serve hot.

Poblano Shrimp Alfredo with Yellow Squash

Ingredients

Instructions

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