Desert Fire Pasta

Recipe by gailanng
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • Jalapeno Cream Sauce
  • 1 12
    tablespoons plus 1 teaspoon butter, divided
  • 1 12
    tablespoons all-purpose flour
  • 14
    cup diced onion
  • 1
    tablespoon coarsely chopped fresh jalapeno
  • 1
    teaspoon minced garlic
  • 34
    teaspoon salt (to taste)
  • 14
    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)
  • 34
    cup sliced fresh mushrooms
  • 2
    teaspoons minced fresh jalapenos
  • 8
    ounces angel hair pasta (about 4 cups cooked)
  • 1 12
    cups jalapenos, cream sauce (see recipe)
  • 14
    cup shredded parmesan cheese (or more to taste)
  • 2
    tablespoons chopped fresh parsley
  • 14
    cup fresh pico de gallo (simple to make)
Advertisement

DIRECTIONS

  • 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.
Advertisement