Desert Fire Pasta

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 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)
• 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)

Recipe

• 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.