16oz. sour cream (500g)
1 clove garlic
3 chile poblano, roasted, peeled, seeds removed
½ cup grated parmesan cheese (50g)
Salt and pepper to taste
1 lb. uncooked pasta (500g)
¼ cup olive oil (60ml)
6–8 cloves of garlic, peeled and sliced
1 lb. uncooked shrimp, deveined (500g)
Extra parmesan cheese for garnish
To make the sauce, combine the sour cream, 1 clove of garlic, and two of the chile poblano in the container of a blender. Puree until smooth. Stir in the parmesan cheese. Season with salt and pepper.
Prepare the pasta according to the package directions. Drain and cool completely. Chop the remaining roasted chile poblano.
Heat the olive oil in a medium sized skillet. Gently fry the sliced garlic over medium heat, until it is golden, about 2 minutes. Remove the garlic from the pan and add the shrimp. Fry the shrimp for 1 minute on each side, until they are pink and cooked throughout. Set aside briefly while you prepare the rest of the dish.
Toss the cooked pasta with the creamy sour cream sauce, and the remaining chopped chile poblano. Top with the cooked shrimp, and garnish with the fried garlic and cooked shrimp.
You can also serve a warm version of this dish. Simply heat the sauce in the microwave for 2 minutes on high, and then toss with the pasta and chiles as directed.