A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
My Private Note
Units: US | Metric
Jalapeno Cream Sauce
- 1 1/2 tablespoons plus 1 teaspoon butter, divided
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup diced onion
- 1 tablespoon coarsely chopped fresh jalapeno
- 1 teaspoon minced garlic
- 2 cups heavy cream
- 3/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 1 pinch ground red pepper (cayenne)
Desert Fire Pasta
- 2 tablespoons vegetable oil
- 12 medium shrimp, peeled and deveined (19-23-count)
- 3/4 cup sliced fresh mushrooms
- 2 teaspoons minced fresh jalapenos
- 8 ounces angel hair pasta (about 4 cups cooked)
- 1 1/2 cups jalapenos, cream sauce (see recipe)
- 1/4 cup shredded parmesan cheese (or more to taste)
- 2 tablespoons chopped fresh parsley
- 1/4 cup fresh pico de gallo (simple to make)
- 1Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- 2Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- 3For the Pasta: Bring a large pot of salted water to a boil.
- 4While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- 5Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- 6Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Desert Fire Pasta
Serving Size: 1 (347 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1554.5
- Calories from Fat 1044
- Total Fat 116.1 g
- Saturated Fat 64.6 g
- Cholesterol 359.9 mg
- Sodium 1243.3 mg
- Total Carbohydrate 104.9 g
- Dietary Fiber 6.7 g
- Sugars 7.8 g
- Protein 27.1 g
The following items or measurements are not included:
pico de gallo