Pasta Verde Ala Diabla
Pasta Verde Ala Diabla
Ingredients
For the Green Sauce
- 3 poblano chiles
- 7 serrano peppers, use 2 to 3 and deseed the rest for less spice
- 4 tablespoons cream cheese
- 4 tablespoons sour cream
- 1 bunch cilantro
- 1 pinch oregano
- 1 pinch salt
- 1 pinch pepper
- 16 fluid ounces heavy cream
- 1 tablespoon chicken bouillon
- 3/4 cup pasta water, reserved from cooking pasta
For the Shrimp and Aromatics
- 2 sticks butter
- 2 pounds shrimp, peeled and deveined
- as needed garlic salt, for seasoning
- as needed pepper, for seasoning
- 1/2 white onion, diced
- 8 garlic cloves, diced into small squares
For the Pasta
- 2 pounds pasta, linguine type recommended
- as needed salt, for pasta water
- as needed oil, for pasta water
For Garnish
- as needed Parmesan cheese, grated
- as needed serrano pepper, for extra spice, optional
Instructions
- 1
Place the 3 poblano chiles and 7 serrano peppers in a hot pan. Roast them on both sides until the skin is charred.
⏱️ 10 min
- 2
Once roasted, remove the serrano peppers from the pan. Then, carefully remove the charred skin from the poblano chiles.
⏱️ 5 min
- 3
Add the roasted, peeled poblanos and serrano peppers (deseeded if desired for less spice) into a blender. Add the 4 tablespoons of cream cheese, 4 tablespoons of sour cream, the bunch of cilantro, a pinch of oregano, a pinch of salt, a pinch of pepper, and 16 fluid ounces of heavy cream. Blend until smooth.
⏱️ 5 min
- 4
Add the 1 tablespoon of chicken bouillon to the blended sauce. After the pasta is cooked (see step 7), add the 3/4 cup of the reserved pasta water to the sauce mixture in the blender. Blend again until the sauce is a smooth, bright green consistency.
⏱️ 3 min
- 5
In a separate pan, melt the 2 sticks of butter over medium heat. Add the 2 pounds of shrimp to the melted butter. Season the shrimp with garlic salt and pepper to taste. Cook for approximately 2 minutes until they start to turn pink.
⏱️ 5 min
- 6
Add the 8 diced garlic cloves to the shrimp and cook briefly, about 1 minute until fragrant. After 1 minute, add the 1/2 diced white onion to the shrimp and continue cooking until the onion is tender, about 3-5 minutes.
⏱️ 5 min
- 7
In a large pot of boiling water, add salt and a squeeze of oil. Add the 2 pounds of pasta and cook until al dente according to package directions. Drain the pasta, reserving 3/4 cup of the pasta water for the sauce (as mentioned in step 4).
⏱️ 10 min
- 8
Pour the blended green sauce into a clean pan and bring it to a boil over medium heat. Once boiling, add the cooked pasta to the sauce. Cook the pasta with the sauce for 3 to 5 minutes on medium-low heat, stirring occasionally, allowing the pasta to absorb the flavors.
⏱️ 7 min
- 9
Transfer the pasta to a serving plate. Top generously with the cooked shrimp.
⏱️ 2 min
- 10
Garnish with a sprinkle of grated Parmesan cheese and a serrano pepper on the side for extra spice, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Pasta Verde Ala Diabla
For the Green Sauce
- 3 poblano chiles
- 7 serrano peppers, use 2 to 3 and deseed the rest for less spice
- 4 tablespoons cream cheese
- 4 tablespoons sour cream
- 1 bunch cilantro
- 1 pinch oregano
- 1 pinch salt
- 1 pinch pepper
- 16 fluid ounces heavy cream
- 1 tablespoon chicken bouillon
- 3/4 cup pasta water, reserved from cooking pasta
For the Shrimp and Aromatics
- 2 sticks butter
- 2 pounds shrimp, peeled and deveined
- as needed garlic salt, for seasoning
- as needed pepper, for seasoning
- 1/2 white onion, diced
- 8 garlic cloves, diced into small squares
For the Pasta
- 2 pounds pasta, linguine type recommended
- as needed salt, for pasta water
- as needed oil, for pasta water
For Garnish
- as needed Parmesan cheese, grated
- as needed serrano pepper, for extra spice, optional
Instructions
- 1
Place the 3 poblano chiles and 7 serrano peppers in a hot pan. Roast them on both sides until the skin is charred.
⏱️ 10 min - 2
Once roasted, remove the serrano peppers from the pan. Then, carefully remove the charred skin from the poblano chiles.
⏱️ 5 min - 3
Add the roasted, peeled poblanos and serrano peppers (deseeded if desired for less spice) into a blender. Add the 4 tablespoons of cream cheese, 4 tablespoons of sour cream, the bunch of cilantro, a pinch of oregano, a pinch of salt, a pinch of pepper, and 16 fluid ounces of heavy cream. Blend until smooth.
⏱️ 5 min - 4
Add the 1 tablespoon of chicken bouillon to the blended sauce. After the pasta is cooked (see step 7), add the 3/4 cup of the reserved pasta water to the sauce mixture in the blender. Blend again until the sauce is a smooth, bright green consistency.
⏱️ 3 min - 5
In a separate pan, melt the 2 sticks of butter over medium heat. Add the 2 pounds of shrimp to the melted butter. Season the shrimp with garlic salt and pepper to taste. Cook for approximately 2 minutes until they start to turn pink.
⏱️ 5 min - 6
Add the 8 diced garlic cloves to the shrimp and cook briefly, about 1 minute until fragrant. After 1 minute, add the 1/2 diced white onion to the shrimp and continue cooking until the onion is tender, about 3-5 minutes.
⏱️ 5 min - 7
In a large pot of boiling water, add salt and a squeeze of oil. Add the 2 pounds of pasta and cook until al dente according to package directions. Drain the pasta, reserving 3/4 cup of the pasta water for the sauce (as mentioned in step 4).
⏱️ 10 min - 8
Pour the blended green sauce into a clean pan and bring it to a boil over medium heat. Once boiling, add the cooked pasta to the sauce. Cook the pasta with the sauce for 3 to 5 minutes on medium-low heat, stirring occasionally, allowing the pasta to absorb the flavors.
⏱️ 7 min - 9
Transfer the pasta to a serving plate. Top generously with the cooked shrimp.
⏱️ 2 min - 10
Garnish with a sprinkle of grated Parmesan cheese and a serrano pepper on the side for extra spice, if desired. Serve immediately.
⏱️ 1 min