1-1/2 pounds medium raw shrimp
1-1/2 pounds whole wheat fettuccine
½ cup finely grated Cotija cheese (optional)
1 tablespoon olive oil
1 cup coarsely chopped white onion
2 jalapenos, seeded and chopped
1 pound tomatillos, husked, washed, and cut into quarters
2 cups cilantro leaves
2 teaspoons salt
½ cup roasted, peeled, and diced green chiles
4 green onions, coarsely chopped
6 garlic cloves, peeled
Sauce: In a large skillet, heat the olive oil and, over medium heat, cook the onion until softened, about 5 minutes. Transfer the onion to a blender or food processor and reserve the skillet to cook the shrimp. Add 1-1/2 cups water to the blender along with the jalapenos and tomatillos. Mix until chunky and then add the cilantro, salt, chiles, green onions, and garlic. Purée until smooth, about 2 minutes.
Fettuccine: Bring a large pot of water to a boil; salt liberally. Add the fettuccine and cook until tender, about 10 minutes. Drain, but do not rinse.
Put the reserved skillet back over medium heat and, adding a little more oil if necessary, cook the shrimp until they just turn pink. Pour the sauce over the shrimp and bring to a simmer. Add the fettuccine and mix well. Turn out into a large bowl and sprinkle with cheese, if desired.