Creamy Tomato, Poblano & Shrimp Pasta

1. 1

   Cut 4 chiles into thin strips; set aside.

2. 2

   Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.

3. 3

   Cook spaghetti in 8-qt.

4. 4

   stockpot as directed on package, omitting salt.

5. 5

   Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min.

6. 6

   or until shrimp turn pink, stirring frequently.

7. 7

   Remove from heat; cover to keep warm.

8. 8

   Drain spaghetti, reserving 1/2 cup cooking water.

9. 9

   Return spaghetti and reserved water to pot.

10. 10

    Add chile sauce, chile strips and shrimp; cook 2 min.

11. 11

    on medium-low heat or until heated through, stirring frequently.

12. 12

    Stir in 1/2 cup mozzarella; cook and stir 1 min.

13. 13

    or until melted.

14. 14

    Sprinkle with remaining mozzarella, cilantro and Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.