Desert Fire Pasta
Ingredients
- 1 ½ tbspplus 1 teaspoon butter
divided
- 1 ½ tbspall-purpose flour
- ¼ cdiced onion
- 1 tbspcoarsely chopped fresh jalapeno
- 1 tspminced garlic
- 2 cheavy cream
- ¾ tspsalt
- ¼ tspground black pepper
- 1 pinchground red pepper
cayenne
- salt
- 2 tbspvegetable oil
- 12 mediumshrimp
peeled and deveined, 19-23-count
- ¾ csliced fresh mushrooms
- 2 tspminced fresh jalapenos
- 8 ozangel hair pasta
about 4 cups cooked
- 1 ½ cjalapenos
cream sauce, see recipe
- ¼ cshredded parmesan cheese
- 2 tbspchopped fresh parsley
- ¼ cfresh pico de gallo
simple to make
Directions
- 1
Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- 2
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.
- 3
For the Pasta: Bring a large pot of salted water to a boil.
- 4
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.
- 5
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.
- 6
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.
Desert Fire Pasta
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About this Recipe
Looking for a pasta dish with a vibrant kick and a creamy finish? Our Desert Fire Pasta, inspired by the renowned Canyon Cafe, delivers an unforgettable one-dish meal experience that’s anything but ordinary. It’s a dish that promises to ignite your taste buds and become a new favorite.
What makes this recipe truly stand out is the masterful balance of rich, velvety cream sauce with the invigorating freshness of pico de gallo. The subtle heat from fresh jalapenos and a pinch of ground red pepper is beautifully mellowed by the heavy cream, while the succulent shrimp and tender angel hair pasta provide a delightful texture. The thoughtful addition of pico de gallo brightens every bite, cutting through the richness with zesty lime and garden-fresh flavor.
Prepare for a symphony of textures and tastes where delicate angel hair pasta is coated in a luscious, spicy cream sauce. You'll savor tender shrimp and earthy mushrooms, all brought to life by the fresh, vibrant burst of pico de gallo. This topping, a simple blend of fresh tomatoes, cilantro, onions, garlic, peppers, lime juice, and a dash of salt, isn't just a garnish; it's an essential flavor component that elevates the entire dish, ensuring each forkful is exciting and balanced.
Customization & Flavor Notes
- The fresh pico de gallo is a cornerstone of this dish’s vibrant flavor, but if time is tight, a quick substitute of chopped fresh tomatoes will still provide a welcome burst of freshness. The recipe explicitly notes this simple swap for convenience.
- For those who prefer less heat, the amount of fresh jalapeno and ground red pepper (cayenne) can be adjusted to personal taste, allowing you to tailor the spice level perfectly.
This Desert Fire Pasta serves as a complete, satisfying one-dish meal, making it an excellent choice for a flavorful weeknight dinner or an impressive dish for entertaining. Its robust flavors and enticing aroma are sure to gather everyone around the table.