Creamy Tomato, Poblano & Shrimp Pasta - Kraft Recipes Top
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Creamy Tomato, Poblano & Shrimp Pasta

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8 servings, 1-1/4 cups each

The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.

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What You Need

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Make It

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  • Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
  • Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.
  • Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.

Special Equipment Needed


Prepare using farfalle (bow-tie) or penne pasta.

Cooking Know-How

Cooking the shrimp in batches helps to prevent the shrimp from steaming in the skillet. Also, this will allow the shrimp to cook more evenly.


Substitute roasted red peppers for the poblano chiles.


  • 8 servings, 1-1/4 cups each

Nutritional Information

Serving Size 8 servings, 1-1/4 cups each
Calories 450
Total fat 11g
Saturated fat 6g
Cholesterol 270mg
Sodium 1460mg
Carbohydrate 50g
Dietary fiber 4g
Sugars 3g
Protein 39g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from this pasta is delisious fam loved it! this pasta is delisious fam loved it!
Date published: 2010-11-13
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