Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
For the Poblano Cream:
2 poblanos (about 2.5 oz each)
1/2 cup heavy cream
For Roasted Cherry or Grape Tomatoes:
12 oz cherry or grape tomatoes
2 Tbsp olive oil
For the Assembly:
4 tsp olive oil
1 clove garlic, thinly sliced
4 cups cooked gemelli
2/3 cup fresh corn kernels
12 large shrimp
Kosher salt and white pepper to taste
Preheat the oven to 400 degrees F. Roast, peel, seed poblanos. Put in the food processor bowl.
Heat cream in a small sauce pot until just bubbling at the edges. Pour the cream in food processor bowl. Process until the poblano bits are small and the cream is a little foamy. Set aside.
Place tomatoes in an oven-safe dish. Toss with 2 tablespoons olive oil. Sprinkle with salt. Roast for 15 to 20 minutes or until the tomato skins are falling off. Cool the tomatoes for 5 minutes or until you can safely touch them. Remove and discard the skins. Set aside.
Have all the ingredients ready before you start.Heat olive oil in a 12″ skillet on medium high heat. Add garlic and swirl. Add tomatoes (with liquid from roasting), pasta, and a generous sprinkling of salt. Swirl around and break the tomatoes with a wooden spoon. Add shrimp and corn. Toss until shrimp just turn pink all the way through. Add 1/3 cup poblano cream and toss. Check seasoning and serve immediately.
Makes 2 servings.