Try this Desert Pasta recipe, or contribute your own.
Suggest a better descriptionFor the 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1101 | ||
Calories from Fat: 598 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.4g | 89 % | |
Saturated Fat 34.7g | 173 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 243.4mg | 75 % | |
Sodium 223.4mg | 8 % | |
Potassium 624.2mg | 16 % | |
Total Carbohydrate 100.2g | 29 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 95.2g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1101
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