Recipe: Canyon Cafe Desert Fire Pasta with Jalapeno Cream Sauce (using shrimp and mushrooms)

CANYON CAFE DESERT FIRE PASTA

2 tablespoons vegetable oil
12 medium (19- to 23-count) shrimp, peeled and deveined
3/4 cup sliced fresh mushrooms
2 teaspoons minced fresh jalapeno pepper
8 ounces angel hair pasta (about 4 cups cooked)
1 1/2 cups Jalapeno Cream Sauce (recipe follows)
TO SERVE:
1/4 cup shredded Parmesan
2 tablespoons chopped fresh parsley
1/4 cup fresh pico de gallo (see testers' note*)

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.

*TESTERS' NOTE:
Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. We always 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.

Makes 3 servings

JALAPENO CREAM SAUCE
Makes 2 cups

1 1⁄2 tablespoons plus 1 teaspoon butter, divided use
1 1⁄2 tablespoons all-purpose flour
1⁄4 cup diced onion
1 tablespoon coarsely chopped fresh jalapeno pepper
1 teaspoon minced garlic
2 cups heavy whipping cream
3⁄4 teaspoon salt (to taste)
1⁄4 teaspoon ground black pepper (to taste)
1 pinch ground red pepper (cayenne)

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.