This creamy green spaghetti is made with roasted poblano peppers, jalapeño, onion, cilantro, sour cream, cream cheese, garlic, and chicken bouillon. The sauce is rich and velvety with a mild smoky flavor from the roasted peppers. I served mine with pan-seared shrimp to turn it into a complete dinner, but the pasta is just as delicious on its own as a side dish.
If you've been paying attention to Texas barbecue over the last few years, you've probably noticed green spaghetti showing up next to brisket, ribs, and smoked sausage. While green spaghetti, or Espagueti Verde, has deep roots in Mexican home cooking, it has become increasingly popular throughout Texas, especially in Mexican-American communities and at some of the state's most talked-about barbecue restaurants.
A Note From My Kitchen
The idea for this recipe started at work.
One afternoon, one of the girls who works for me was heating up her lunch in the break room, and it smelled amazing. I finally asked what she was eating, and she told me her mom had made green spaghetti.
I had never heard of it before, so of course I started asking questions. What made it green? Was it spicy? Was it more like Alfredo or pesto?
A few days later, her mom, who is from Mexico, was kind enough to share her recipe with me and y'all... it is SO good!
I used her version as the foundation for this one, and I've made it several times since then.
Sometimes we eat it with chicken or carne asada, and sometimes I serve it as a side dish when Ken smokes a brisket.
For this version, I added pan-seared shrimp on top, but the green spaghetti itself is the star. It is creamy, smoky, a little tangy, and exactly the kind of recipe that makes you understand why someone would be excited to bring leftovers for lunch.
~ Holly ❤️
A Taste of South Texas
Although green spaghetti originated in Mexico, it has become especially popular in Mexican-American communities throughout South Texas and the Rio Grande Valley. It's commonly served at family gatherings, cookouts, holidays, quinceañeras, and weekend barbecues.
In recent years, green spaghetti gained even more attention when Texas barbecue restaurants such as Barbs B Q in Lockhart began serving it alongside brisket and smoked meats. Today, green spaghetti feels just as at home next to brisket as it does alongside grilled chicken or shrimp.
Why You'll Love This Recipe
- Rich, creamy sauce with roasted poblano flavor
- Easy enough for weeknight dinners
- A fun alternative to Alfredo or pesto pasta
- Can be served as a side dish or main course
- Great with shrimp, chicken, steak, or barbecue
- Reheats well for leftovers
What Does Green Spaghetti Taste Like?
Green spaghetti is creamy, savory, and slightly smoky.
The roasted poblano peppers provide most of the flavor without adding much heat. Cilantro adds freshness, while the sour cream and cream cheese create a rich, silky sauce. The jalapeño contributes a little warmth, but this dish is generally considered mild.
If you've never tried it before, the flavor is closer to a creamy poblano sauce than pesto. It's rich like Alfredo but with much more personality.
What Makes This Recipe Special?
Many green spaghetti recipes rely heavily on cream and cheese. While those ingredients are important, the roasted peppers are what make this dish memorable.
Roasting the poblanos gives the sauce its signature smoky character. The chicken bouillon ties everything together and adds the savory flavor that makes the sauce taste as if it came from someone's family recipe box rather than a restaurant kitchen.
Let's Gather Up the Ingredients
You can find the exact measurements in the recipe card below.
- Spaghetti - the base of the dish
- Poblano peppers - provide the signature green color and smoky flavor
- Jalapeño - adds a little heat
- Onion - adds sweetness and depth
- Garlic cloves - bring savory flavor to the sauce
- Cilantro - brightens the sauce and enhances the green color
- Sour cream - adds tanginess and creaminess
- Cream cheese - creates a silky texture
- Chicken bouillon - adds rich savory flavor
- Salt and black pepper - balance the sauce
- Shrimp - optional, but perfect for turning this into dinner
How to Make Green Spaghetti with Pan-Seared Shrimp
Step 1: Roast the Peppers
Place the poblano peppers and jalapeño under the broiler or directly over a gas flame until the skins are charred and blistered on all sides. Transfer them to a bowl and cover for 10 minutes.
Once cool enough to handle, peel away the skins and remove the stems. Remove the seeds from the jalapeño if you prefer a milder sauce.
Step 2: Make the Green Sauce
Add the roasted peppers, cilantro, onion, garlic, sour cream, cream cheese, chicken bouillon, salt, and pepper to a blender.
Blend until completely smooth and creamy.
Step 3: Cook the Shrimp
While the sauce is blending, season the shrimp with salt and pepper.
Heat a little oil in a skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side until lightly browned and just cooked through. Transfer them to a plate and set aside.
Step 4: Simmer the Sauce
Pour the green sauce into a large skillet and bring it to a gentle simmer over medium heat.
Cook for 3 to 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
Step 5: Cook the Pasta
Meanwhile, cook the spaghetti according to the package directions.
Before draining, reserve about 1 cup of the pasta cooking water.
Step 6: Toss Everything Together
Add the cooked spaghetti to the skillet with the green sauce.
Toss until every strand is coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 7: Serve
Divide the green spaghetti between serving bowls and top with the pan-seared shrimp.
Finish with crumbled cotija cheese and a little extra cilantro if desired.
Why Does Green Spaghetti Use Chicken Bouillon?
If you don't cook a lot of Mexican food, the chicken bouillon may seem unexpected.
Chicken bouillon is commonly used in many Mexican kitchens because it adds depth and savoriness without requiring long cooking times. In green spaghetti, it balances the richness of the dairy and helps bring all of the flavors together.
Don't skip it. It plays a bigger role in the final flavor than you might expect.
Tips for Success
- Roast the peppers until the skins are blistered and charred.
- Save some pasta water before draining the spaghetti.
- Warm the sauce gently to prevent it from separating.
- Taste before adding additional salt since the bouillon adds seasoning.
- Pat shrimp dry before cooking for better browning.
Frequently Asked Questions
Green spaghetti, or Espagueti Verde, is a Mexican pasta dish made with a creamy green sauce typically made from roasted poblano peppers, dairy, and herbs.
Not usually. Poblanos are generally mild. The jalapeño adds a little heat, but you can remove the seeds for a milder sauce.
No. Although both dishes are green, pesto is made with basil, olive oil, parmesan, and nuts. Green spaghetti gets its flavor from roasted peppers, cilantro, cream cheese, sour cream, and chicken bouillon.
Yes. The sauce can be prepared one or two days ahead and stored in the refrigerator until you're ready to use it.
Pan-seared shrimp, grilled chicken, steak, carne asada, smoked sausage, and brisket are all excellent choices.
Yes. Freeze the sauce before adding the pasta. Thaw overnight in the refrigerator and reheat gently on the stovetop. The texture may separate slightly, but a quick whisk usually brings it back together.
Cooking for Two
This recipe makes enough for four generous servings, which makes it perfect for leftovers.
When it's just Ken and me, I serve the shrimp the first night and save the extra pasta for lunch the next day. Leftover green spaghetti also pairs beautifully with grilled chicken or steak later in the week.
If you're cooking for two and don't want leftovers, simply halve the recipe.
More Texas-Inspired Recipes to Try
Final Thoughts
Sometimes the best recipes don't come from cookbooks or restaurant menus. They come from conversations in break rooms, handwritten recipes shared by someone's mom, and the people generous enough to teach us something new.
Between the roasted peppers, creamy sauce, and pan-seared shrimp, this Green Spaghetti with Shrimp feels special enough for company but easy enough for a weeknight dinner.
And if you happen to serve it next to brisket someday, you'll be in good Texas company.
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Green Spaghetti (Espagueti Verde) with Pan-Seared Shrimp
Ingredients
For the Green Sauce
- 3 poblano peppers
- 1 jalapeño pepper
- ½ medium yellow onion
- 2 garlic cloves
- ½ cup cilantro leaves
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 teaspoons chicken bouillon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Pasta
- 12 ounces spaghetti
- ½ cup reserved pasta water
- For the Shrimp
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Garnish
- Crumbled cotija cheese
- Chopped cilantro
Instructions
- Roast the poblano peppers, jalapeño, and onion under a broiler or over an open flame until charred in spots. Transfer to a bowl and cover for 10 minutes. Remove the skins from the peppers and discard the stems and seeds.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve ½ cup of the pasta water.
- Add the roasted poblano peppers, jalapeño, onion, garlic, cilantro, cream cheese, sour cream, chicken bouillon, salt, and pepper to a blender. Blend until completely smooth.
- Pour the sauce into a large skillet over medium-low heat. Cook for 3 to 5 minutes, stirring occasionally, until warmed through.
- Add the cooked spaghetti to the skillet and toss until evenly coated. Add a little reserved pasta water as needed until the sauce reaches your desired consistency.
- While the pasta is warming, pat the shrimp dry and season with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until pink and opaque.
- Divide the green spaghetti among serving bowls and top with the pan-seared shrimp.
- Garnish with cotija cheese and additional cilantro, if desired.
Notes
Nutrition Facts
Approximate per serving - based on 4 servings| Calories | 590 |
| Protein | 33g |
| Carbohydrates | 55g |
| Fat | 27g |
| Fiber | 4g |
| Sodium | 980mg |
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