sonoran shrimp scampi

we thought this was pretty good. it's from self magazine. i used only one poblano chile and it was way too spicy for the girls. i guess the idea is that it's so spicy, you'll only be able to eat one bite and that's how you'll lose weight. (remember it's from self magazine)

3 poblano chiles
1 lb medium shrimp, shelled and deveined
1 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 Tsp olive oil
2 cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and thinly sliced
2 Tbs chopped (or thinly sliced) sun-dried tomatoes
1 Tbs lime zest
1/4 cup fresh lime juice
1/2 cup white wine (i use chicken broth)
4 cups farfalle, preferably whole wheat, cooked
1/4 cup fresh cilantro, chopped

Place chiles directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10-15 minutes. (To roast in oven, cover a large cookie sheet with foil. Places chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12-17 minutes.) Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2-3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1-2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.