Prep 30 mins
Cook 25 mins
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.
Jalapeno Cream Sauce
- 22.18 ml plus 1 teaspoon butter, divided
- 22.18 ml all-purpose flour
- 59.14 ml diced onion
- 14.79 ml coarsely chopped fresh jalapeno
- 4.92 ml minced garlic
- 473.18 ml heavy cream
- 3.69 ml salt (to taste)
- 1.23 ml ground black pepper (to taste)
- 0.25 ml ground red pepper (cayenne)
Desert Fire Pasta
- 29.58 ml vegetable oil
- 12 medium shrimp, peeled and deveined (19-23-count)
- 177.44 ml sliced fresh mushrooms
- 9.85 ml minced fresh jalapenos
- 226.79 g angel hair pasta (about 4 cups cooked)
- 354.88 ml jalapenos, cream sauce (see recipe)
- 59.14 ml shredded parmesan cheese (or more to taste)
- 29.58 ml chopped fresh parsley
- 59.14 ml fresh pico de gallo (simple to make)
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute 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.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook 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.
- Drain 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.
Wow this was good,rich and full of flavour.We loved this and will make again.It wasn't as spicy as I expected,I followed recipe,but next time I will probably add in more spices.So thanks for such a great recipe.