Shrimp a la Mexicana
Bright tomato, onion, and serrano come together in a quick sauté that coats the shrimp. The spaghetti is tossed in a creamy poblano and herb sauce with a gentle heat. Cotija finishes the dish with a salty, crumbly edge.
Nutritional facts
Protein
26g
Carbs
33g
Calories
480kcal
Fat
28g
Ingredients
Shrimp, Plum Tomato, Onion, Whole Milk, Poblano Peppers , Mexican Crema, Spaghetti, Butter, Cotija Cheese, Cilantro, Lime Juice, Tomato Sauce, Extra Virgin Olive Oil, White Wine, Extra Virgin Olive Oil, Garlic, Sweet Paprika, Serrano Peppers, Kosher Salt, Chicken Base, Italian Parsley, Black Pepper
Contains milk, shrimp, cereals containing gluten, wheat, soybeans.
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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