Lon and I enjoyed that week in California, from Los Angeles to Napa Valley, so much more than we expected to. Neither of us like driving, but the views were postcard quality, and we broke the drive up into little pieces. Not only does it make the car rides seem short, we got to see and eat through so many little towns. Cambria, sticks out in my mind because it was such an adorable little place that we found by accident. No national chains. No sky scrapers. Knowing that we were tourists, one shop keeper asked, “How ever did you find us?”
We found them by finding Black Cat Bistro, where the food was surprisingly inventive. We were particularly taken with the Chipotle Shrimp Linguine, an interesting fusion of Italian and South Western flavors. I didn’t have chipotle, but I did roast up some poblanos, and without linguine around, I just used a whole wheat gemelli (the box says gemelli but it doesn’t look as twisted as it should be). I knew it wouldn’t be the same, but it really did capture the spirit and life of this dish. It’s sweet and creamy, just a little underlying heat, and a touch of acid, stealing elegance from the Italian side, and showing fun and festiveness from the South Western parent. It’s truly unique and so addictive. I ate it twice yesterday and I’m thinking about it again today.
I know this recipe may look like a lot of work because it has different parts, but it’s not difficult parts. It’s about prepping and having all the parts ready, which can all be made a day ahead if you want. When it’s time to assemble, you’ll have dinner on the table in under five minutes.
Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream
~2 servings
Poblano Cream
- 2 poblanos (about 2.5 oz each)
- 1/2 cup heavy cream
Roasted Cherry or Grape Tomatoes
- 12 oz cherry or grape tomatoes
- 2 tablespoons olive oil
- kosher salt
Assembly
- 4 teaspoons olive oil
- 1 clove garlic, thinly sliced
- 4 cups cooked gemelli
- 2/3 cup fresh corn kernels
- 12 large shrimp
- kosher salt and white pepper to taste
Instructions –
1. Preheat the oven to 400 degrees F. Roast, peel, seed poblanos. Put in the food processor bowl.
2. Heat cream in a small sauce pot until just bubbling at the edges. Pour the cream in food processor bowl. Process until the poblano bits are small and the cream is a little foamy. Set aside.
3. Place tomatoes in an oven-safe dish. Toss with 2 tablespoons olive oil. Sprinkle with salt. Roast for 15 to 20 minutes or until the tomato skins are falling off. Cool the tomatoes for 5 minutes or until you can safely touch them. Remove and discard the skins. Set aside.
4. Have all the ingredients ready before you start.
Heat olive oil in a 12″ skillet on medium high heat. Add garlic and swirl. Add tomatoes (with liquid from roasting), pasta, and a generous sprinkling of salt. Swirl around and break the tomatoes with a wooden spoon. Add shrimp and corn. Toss until shrimp just turn pink all the way through. Add 1/3 cup poblano cream and toss. Check seasoning and serve immediately.
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This looks so delicious, I wish I could have this for lunch right now! The poblano cream sounds fantastic with the shrimp and corn.
i bet this would taste even before as leftover. 🙂
even ‘better’ I meant.
This is so great looking. I live in CA and have been to Cambria many times. There are so many wonderful coastal town. I especially love Cayucos (very near Cambria). I have also been to the Black Cat and was only marginally impressed. This version is way better looking! GREG
Kim, I don’t like left-over seafood but minus the shrimp, I bet the rest would taste great left-over. There’s no chance of left-overs though. =/
Thanks Greg. I hope to go to CA again so I’d love to see Cayucos. In my review of Black Cat Bistro, it was kind of hit-or-miss. I called it a “toss up” then. I’ll make sure to get some of your rec’s for next time.
poblano cream? frankly, that sounds like something i could drink out of a glass, although it’d probably be much better surrounding some gorgeous corn and tomatoes. great dish!
Great post, great recipe…but there’s no excuse for not having a can of chipotle in the pantry.
This looks like a fantastic meal!
Grace, poblano cream is great and so easy. I have some left…hmm…
Oh goodness, I just added this to my to-make list for next week. I’ve got some scallops that would be perfect for this!
Everything about this captures my eye, but especially poblano cream. I have been into corn so much this year, so I will be remembering this one and be back to make it.
What a great way to use spinach! It sounds delicious 🙂
By the way, California is so beautiful, I understand why you loved it so much 🙂
These flavours are tantalizing!! I want to try it now….definitely unique!
Karine, spinach?