Desert Fire Pasta
Source of Recipe
Canyon Cafe
Recipe Introduction
Yield: 3 servings.
List of Ingredients
Salt
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)
Recipe
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.
PER SERVING: 840 calories; 62g fat (66 percent calories from fat);
33g saturated fat; 219mg cholesterol; 21g protein; 50.5g
carbohydrate; 6g sugar; 2g fiber; 892mg sodium; 184mg calcium; 419mg
potassium.
Testers' note: Pico de gallo is a combination of chopped fresh
tomatoes, cilantro, onions, garlic and peppers to taste. We always
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
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.
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