Green Spaghetti (Espagueti Verde) with Pan-Seared Shrimp
Creamy Green Spaghetti with Pan-Seared Shrimp is made with roasted poblano peppers, jalapeño, cilantro, sour cream, cream cheese, and chicken bouillon. This Texas-inspired version of Espagueti Verde is rich, smoky, and easy enough for a weeknight dinner.
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.
Remove the jalapeño seeds for a milder sauce.Don't skip the chicken bouillon. It adds the savory depth that gives green spaghetti its signature flavor.Green spaghetti is traditionally served as a side dish, but adding shrimp turns it into an easy weeknight dinner.Leftovers reheat well. Add a splash of water or milk before reheating to loosen the sauce.
Notes
Nutrition Facts
Approximate per serving - based on 4 servings| Calories | 590 |
| Protein | 33g |
| Carbohydrates | 55g |
| Fat | 27g |
| Fiber | 4g |
| Sodium | 980mg |