To make the sauce, combine the sour cream, 1 clove of garlic, and two of the chile poblano in the container of a blender. Puree until smooth. Stir in the parmesan cheese. Season with salt and pepper.

Prepare the pasta according to the package directions. Drain and cool completely. Chop the remaining roasted chile poblano.

Heat the olive oil in a medium sized skillet. Gently fry the sliced garlic over medium heat, until it is golden, about 2 minutes. Remove the garlic from the pan and add the shrimp. Fry the shrimp for 1 minute on each side, until they are pink and cooked throughout. Set aside briefly while you prepare the rest of the dish.

Toss the cooked pasta with the creamy sour cream sauce, and the remaining chopped chile poblano. Top with the cooked shrimp, and garnish with the fried garlic and cooked shrimp.