Creamy Poblano Shrimp Pasta with Garlic and Lime

This easy Shrimp Pasta with Poblano Cream Sauce is a flavorful, family-friendly weeknight dinner. A roasted poblano-based cream sauce coats pasta and tender shrimp for a Tex‑Mex twist on a classic pasta dish.

Shrimp and pasta are a natural pairing. If you enjoy this, try other shrimp pasta variations like Shrimp Alfredo or Lemon Pepper Shrimp Linguine.

If you love chiles, especially New Mexican flavors, this dish will appeal to you. The creamy poblano sauce is rich and flavorful without being overly spicy, making it a great option for kids and adults alike.

This Shrimp Pasta with Creamy Poblano Sauce is simple to prepare and comes together quickly—perfect when you want to add a Tex‑Mex flair to a pasta night.

Ingredients

• Pasta: Linguine or fettuccine work best; spaghetti also works.
• Butter: Divide the butter—most is used to cook the vegetables and a bit is reserved to sauté the shrimp.
• Poblano Pepper: Mild and easy to find; substitute an Anaheim pepper if needed.
• Onion & Garlic: Basic aromatics for depth of flavor.
• Flour: Helps thicken the sauce slightly.
• Chicken Broth: Keeps the sauce lighter while adding savory flavor; vegetable broth can be used instead.
• Mexican Crema: A creamy, slightly tangy dairy similar to a thinner sour cream. Substitute thinned sour cream if unavailable.
• Shrimp: Deveined, peeled, tails removed; thaw and pat dry if using frozen shrimp.

How to Make Shrimp Pasta with Poblano Cream Sauce

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of the pasta cooking water before draining and set the pasta aside.

While the pasta cooks, chop the poblano and onion and mince the garlic.

Melt most of the butter in a large skillet. Sauté the poblano and onion until they begin to soften, about 7–8 minutes, then add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and cook for a minute to remove the raw flour taste. Gradually whisk in the chicken broth and simmer until the mixture slightly thickens, about 5 minutes.

Warm the Mexican crema gently (on the stove or in the microwave) so it won’t separate, then stir it into the thickened sauce. Transfer the sauce to a blender or food processor and blend until smooth.

Wipe the skillet clean, melt the remaining butter, and cook the shrimp until they turn pink, only a couple of minutes. Pour the blended poblano sauce over the shrimp and stir to combine.

Toss the sauce and shrimp with the cooked pasta. If the sauce is too thick, add a splash of the reserved pasta water or additional broth until it reaches the desired consistency. Season with salt and pepper to taste.

Tips and Tricks

• Poblanos are mild; add a jalapeño with the poblano if you want heat.
• Roasting the poblano (and onions) enhances flavor—peel the pepper after roasting for a smoother texture.
• Warm the crema before adding it so the sauce stays smooth.
• Make the poblano cream sauce ahead of time and reheat gently when ready to finish the dish.
• Reserve pasta water to loosen the sauce when reheating or if it becomes too thick.
• Serve the pasta as-is or alongside breadsticks or savory biscuits for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream sauces tend to thicken as they sit; gently reheat on the stove or in the microwave with a splash of reserved pasta water or chicken broth to restore the sauce’s texture.

Keep in mind that reheated shrimp can become slightly firmer, so this dish is best served fresh, though leftovers are still tasty when reheated carefully.

More Shrimp Favorites

Here are a few other shrimp recipes to try: Moo Shu Shrimp, Shrimp Po’Boy, Baked Shrimp, Garlic Baked Shrimp, Cajun Shrimp, and Skillet Shrimp Fajitas.