Desert Fire Pasta

---

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.

---

Steps

---

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 t.

---

Ingredients

---

butter, all-purpose flour, diced onion, fresh jalapeno, garlic, heavy cream, salt, ground black pepper, ground red pepper, vegetable oil, shrimp, fresh mushrooms, fresh jalapenos, angel hair pasta, jalapenos, parmesan cheese, fresh parsley, pico de gallo