Ingredients for Desert Fire Pasta
- 2 tablespoons butter
- All Purpose Flour
- Diced Onion
- Fresh Jalapeno
- 2 cloves minced garlic
- Heavy Cream
- 1/2 teaspoon salt
- Ground Black Pepper
- Ground Red Pepper
- Vegetable Oil
- 1 pound shrimp (peeled and deveined)
- Fresh Mushrooms
- Fresh Jalapenos
- Angel Hair Pasta
- Jalapenos
- Parmesan Cheese
- Fresh Parsley
- Pico de Gallo: (or substitute with chopped fresh tomatoes) - 2 cups chopped fresh tomatoes - 1/2 cup chopped fresh cilantro - 1/4 cup chopped red onion - 2 cloves minced garlic - 1-2 jalapeños, minced (adjust to taste) - 2 tablespoons lime juice - Salt to taste
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How to Make Desert Fire Pasta
- **Make the Jalapeno Cream Sauce:** Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Set aside.
- In the same saucepan, melt 1 teaspoon of butter. Add 1/2 cup chopped onion, 1/2 cup chopped jalapeno (seeds removed for less heat, optional), and 2 cloves minced garlic. Sauté until translucent (5-6 minutes), without browning.
- Stir in 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon each of black and red pepper.
- Bring to a boil, then reduce heat and simmer. Whisk in the roux until the sauce thickens. Set aside and keep warm.
- **Cook the Pasta:** Bring a large pot of salted water to a boil. Add 1 pound pasta (your choice) and cook according to package directions until al dente.
- **Sauté Shrimp & Mushrooms:** While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound shrimp (peeled and deveined) and 1 cup sliced mushrooms. Cook, stirring frequently, until shrimp are pink and opaque (about 3-5 minutes). Add 1/4 cup chopped jalapeno (optional) during the last minute of cooking.
- Stir the warm jalapeno cream sauce into the shrimp and mushroom mixture. Heat through, do not boil.
- **Combine & Serve:** Drain the cooked pasta and add it to the shrimp mixture. Toss to coat evenly.
- Transfer the pasta to serving dishes. Sprinkle with 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley.
- Top each serving generously with pico de gallo (recipe below) or chopped fresh tomatoes.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
31g
Fat
323g
Carbs
34g
