Shrimp and Chorizo Poblano Pesto Pasta - Diners, Drive Ins, and Dives

Lay poblano peppers on the char broiler to roast them.

Roast the poblano peppers until they are charred, then sweat them to loosen the skin.

Peel the roasted poblano peppers, deseed them, and give them a rough chop.

Combine roasted poblano, rehydrated sun-dried tomatoes, cilantro, and pine nuts in a blender for the pesto.

Add olive oil gradually while mixing the pesto until you reach the desired consistency.

Heat oil in a pan and add local fresh shrimp (heads on or off).

Add cremini mushrooms and grape tomatoes to the pan with the shrimp.

Incorporate the roasted poblano pesto and sun-dried tomatoes into the pasta.

Add a splash of chicken stock to the pan to deglaze.

Sprinkle in in-house blackening spice and drop the shrimp into the pan to build a crust.

Pour in heavy cream and cook down the mixture.

Add spinach to the pan and wilt it down before serving.

Equipment Needed

Spice Level:

Dietary

Allergens