Low Calorie Creamy Poblano Pasta with Shrimp

A creamy and delicious high-protein pasta dish with roasted vegetables and shrimp.

Ingredients

• 1.5lbs shrimp peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne (optional)
• 1 teaspoon paprika
• 1 tbsp olive oil
• 3 poblano peppers
• 4 tomatillos
• 1 white onion
• 4 tbsp light cream cheese
• 1/4 cup cottage cheese
• 1 whole head of garlic
• 2 tsp olive oil
• Salt & pepper, to taste
• 1 teaspoon chicken bouillon
• 3 tbsp Parmesan cheese
• 1/2 cup any broth or water
• 1 tbsp butter
• 8oz dry protein spaghetti

Instructions

1. Season the shrimp with salt, pepper, garlic powder, cayenne, paprika, and olive oil, then set aside.
2. Arrange the poblano peppers, tomatillos, onion, and whole head of garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven at 400 degrees F for 25 to 30 minutes.
4. Cook the spaghetti until al dente and set aside.
5. Blend the roasted vegetables with light cream cheese, cottage cheese, Parmesan cheese, chicken bouillon, and chicken broth or water.
6. Heat 1 tbsp of butter in a pan, add the sauce, and cook for a few minutes. Mix in the pasta, adjusting the thickness with pasta water if necessary.
7. Sear the shrimp on high heat for 2-3 minutes per side until golden brown.
8. Serve the pasta topped with shrimp, fresh parsley, and Parmesan cheese.

Notes

You can adjust the thickness of the sauce by adding pasta water as needed.

Recipe Source: “https://www.instagram.com/reel/DL5y8eGBjZf/?igsh=MW1mc2x3OXo0ZmlhMA%3D%3D"