Poblano Tomatillo Shrimp Pasta

• 1 - 12 oz. package Green Chile Fettucine (or any fettucine)
• 3 tbsp. olive oil
• 4 poblano peppers, seeded and chopped
• 6 tsp. chopped garlic
• 1 lb. tomatillos, husked, rinsed and quartered
• 1 1/2 tsp. salt
• 3 tbsp. butter
• 2 lbs. shrimp, peeled and deveined

Bring a large pot of salted water to a boil. Add the pasta, return the water to a boil and cook 8 -10 minutes.  Drain and set aside - cover to keep warm.

Meanwhile, heat olive oil in a large skillet ove medium high heat.  Add the poblanos and 3 tsp. garlic and cook until the peppers start to soften, about 5 minutes.  Add the tomatillos and salt, reduce the heat to medium low, and cook, stirring occasionally until the tomatatillos begin to break down, 10 minutes.  Transfer the sauce to a blender, puree and set aside.

Melt the butter in the same skillet over medium high heat.  Add the shrimp, 3 tsp. garlic and season with freshly ground black pepper. Cook, stirring often, until the garlic becomes fragrant, 2 minutes. Add the poblano tomatillo sauce and simmer until shrimp are cooked through, 3-4 minutes.  Toss the fettucine with the shrimp mixture and serve.

Enjoy!