Desert Fire Pasta

Desert Fire Pasta

from food.com
One Dish Meal
55 min
1554 kcal / serving

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.

Ingredients

  • 1 ½ tablespoonsplus 1 teaspoon butter, divided
  • 1 ½ tablespoonsall-purpose flour
  • ¼ cupdiced onion
  • 1 tablespooncoarsely chopped fresh jalapeno
  • 1 teaspoonminced garlic
  • 2 cupsheavy cream
  • ¾ teaspoonsalt (to taste)
  • ¼ teaspoonground black pepper (to taste)
  • 1 pinchground red pepper (cayenne)
  • salt
  • 2 tablespoonsvegetable oil
  • 12 mediumshrimp, peeled and deveined (19-23-count)
  • ¾ cupsliced fresh mushrooms
  • 2 teaspoonsminced fresh jalapenos
  • 8 ouncesangel hair pasta (about 4 cups cooked)
  • 1 ½ cupsjalapenos, cream sauce (see recipe)
  • ¼ cupshredded parmesan cheese (or more to taste)
  • 2 tablespoonschopped fresh parsley
  • ¼ cupfresh pico de gallo (simple to make)

Directions

  1. 1

    Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.

  2. 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. 3

    For the Pasta: Bring a large pot of salted water to a boil.

  4. 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. 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. 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.