Desert Fire Pasta Recipe Green Mill

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DESERT FIRE PASTA



Desert Fire Pasta image

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.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 19

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)

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 to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.

Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2

FIRE DESERT PASTA



Fire Desert Pasta image

This is similar to Green Mill's recipe, I found it on a calorie counting website. Therefore all items can be switched out with fat free if preferred.

Provided by kgirlnelson

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons parsley
2 tablespoons italian seasoning
1 1/2 teaspoons cayenne pepper
2 teaspoons ground red pepper
2 teaspoons garlic powder
1 cup red bell pepper (sweet, canned)
1/2 cup jalapeno
1/2 cup ricotta cheese
1/2 cup sour cream
8 ounces cream cheese
12 tablespoons half-and-half
2 tablespoons olive oil

Steps:

  • In a blender, liquefy sweet red bell peppers, jalapenos, ricotta cheese, sour cream, cream cheese, and half & half.
  • heat olive oil in skillet.
  • add all the seasonings and spices to blended mix and then pour into the warmed skillet.
  • sauce is ready when heated throughout.
  • pour over your favorite noodles and enjoy.
  • cayenne and ground red pepper may be reduced to taste - this recipe is very heated.
  • tasted could with shrimp or chicken too.

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