Desert Fire Pasta
Source of Recipe
List of Ingredients
Jalapeno Cream Sauce
Yield: 2 cups.
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
3/4 teaspoon minced garlic
2 cups heavy cream
3/4 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
1 pinch ground red (cayenne) pepper
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.
Desert Fire Pasta
Yield: 3 servings.
2 tablespoons vegetable oil
12 medium (19- to 23-count) shrimp, peeled and deveined
3/4 cup sliced fresh mushrooms
2 teaspoons minced fresh jalapeno
8 ounces angel hair pasta (about 4 cups cooked)
1 1/2 cups Jalapeno Cream Sauce (see recipe)
1/4 cup shredded Parmesan
2 tablespoons chopped fresh parsley
1/4 cup fresh pico de gallo (see testers' note)
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.