Line a large cookie sheet with foil. Place poblano peppers on sheet and broil for about 15 minutes, turning peppers every 5 minutes. Remove from oven and place in a brown paper bag; allow to cool. When peppers have cooled, remove skin and seeds. Slice into thin strips and set aside.

Sprinkle shrimp with 1/2 of the salt and pepper. Heat olive oil in a large non-stick skillet over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook about 1 minute. Stir in poblano peppers, red bell peppers, tomatoes, lime zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, about 1 to 2 minutes. Add white wine and reduce until slightly syrupy; add pasta.

Reduce heat and cover for about 2 minutes. Remove cover; stir mixture. Top with fresh cilantro and serve.

Nutrition Information per serving:
474 Calories; 7g Fat (13.2% calories from fat); 36g Protein; 68g Carbohydrate; 10g Dietary Fiber; 173mg Cholesterol; 1232mg Sodium.  Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.