Desert Fire Pasta

Name: Desert Fire Pasta
Ingredients: Jalapeno Cream Sauce; 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; 1 teaspoon minced garlic; 2 cups heavy cream; 3/4 teaspoon salt (to taste); 1/4 teaspoon ground black pepper (to taste); 1 pinch ground red pepper (cayenne); Desert Fire Pasta; salt; 2 tablespoons vegetable oil; 12 medium shrimp, peeled and deveined (19-23-count); 3/4 cup sliced fresh mushrooms; 2 teaspoons minced fresh jalapenos; 8 ounces angel hair pasta (about 4 cups cooked); 1 1/2 cups jalapenos, cream sauce (see recipe); 1/4 cup shredded parmesan cheese (or more to taste); 2 tablespoons chopped fresh parsley; 1/4 cup fresh pico de gallo (simple to make)

21 ingredients

6 steps

Ingredients

Jalapeno Cream Sauce
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
1 teaspoon minced garlic
2 cups heavy cream
3/4 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1 pinch ground red pepper (cayenne)
Desert Fire Pasta
salt
2 tablespoons vegetable oil
12 medium shrimp, peeled and deveined (19-23-count)
3/4 cup sliced fresh mushrooms
2 teaspoons minced fresh jalapenos
8 ounces angel hair pasta (about 4 cups cooked)
1 1/2 cups jalapenos, cream sauce (see recipe)
1/4 cup shredded parmesan cheese (or more to taste)
2 tablespoons chopped fresh parsley
1/4 cup fresh 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.