This creamy Roasted Poblano & White Cheddar with Tomatillos sauce is the perfect addition to any pasta dish. The sauce, made with our Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, is deliciously flavored with a mix of julienned sundried tomatoes, spinach and garlic.
- Total time:
60 minutes
- Servings:
19
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
2 tbsp. |
|
shrimp , yield from 1 pound raw, peeled, deveined |
|
4 |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
2 tbsp. |
|
poblano chile , charred, diced |
16.0 oz. |
1.5 cup |
|
garlic |
|
1 tbsp. |
|
sun-dried tomatoes |
8.0 oz. |
4 cup |
|
spinach , fresh |
16.0 oz. |
0 |
|
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos |
|
1 pouch |
|
fresh parsley , chopped |
|
1 tsp. |
|
cooked linguine , drained |
32.0 oz. |
6.5 cup |
1. In large sauce pan, heat first listed amount of oil over medium heat.
2. Add shrimp, salt and pepper. Sauté for 1 minute. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
3. Using same pan, add second listed amount of oil, poblano peppers, garlic and sundried tomatoes. Sauté for 2 minutes.
4. Add spinach. Cook for an additional minute.
5. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Simmer for 10 minutes on low heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. Add parsley and reserved shrimp.
7. Pour mixture over warm linguini.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using 1-#4 + 1-#8 spoodle, portion 1-1/2 cups onto serving plate. Serve immediately.
This creamy Roasted Poblano & White Cheddar with Tomatillos sauce is the perfect addition to any pasta dish. The sauce, made with our Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, is deliciously flavored with a mix of julienned sundried tomatoes, spinach and garlic.
-
Total time:
60 minutes
-
Servings:
19
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
2 tbsp. |
|
shrimp , yield from 1 pound raw, peeled, deveined |
|
4 |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
2 tbsp. |
|
poblano chile , charred, diced |
16.0 oz. |
1.5 cup |
|
garlic |
|
1 tbsp. |
|
sun-dried tomatoes |
8.0 oz. |
4 cup |
|
spinach , fresh |
16.0 oz. |
0 |
|
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos |
|
1 pouch |
280000026832
|
fresh parsley , chopped |
|
1 tsp. |
|
cooked linguine , drained |
32.0 oz. |
6.5 cup |
1. In large sauce pan, heat first listed amount of oil over medium heat.
2. Add shrimp, salt and pepper. Sauté for 1 minute. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
3. Using same pan, add second listed amount of oil, poblano peppers, garlic and sundried tomatoes. Sauté for 2 minutes.
4. Add spinach. Cook for an additional minute.
5. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Simmer for 10 minutes on low heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. Add parsley and reserved shrimp.
7. Pour mixture over warm linguini.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using 1-#4 + 1-#8 spoodle, portion 1-1/2 cups onto serving plate. Serve immediately.
