Recipe for Desert Fire Pasta – A Canyon Cafe recipe, the topping adds tremendously to the finished dish.
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 (or fat free half & half)
- 3/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 1 pinch ground red pepper (cayenne)
Desert Fire Pasta
- 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 spaghetti (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)
Jalapeno Cream Sauce:
- 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. Yields 2 cups.
For the Pasta:
- 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.
Nutrition Information Compiled From VeryWell.com