Monday, August 9, 2010

Jalapeno Cilantro Pasta

Jalapeno Cilantro Pasta

Penne Pasta
1 Large Red Pepper
1/3 Cup White Wine
2 Shallots
1 Lb Raw Shrimp
2 Tbs. Olive Oil
1 cup Pepper Jack Cheese
Cilantro Sauce:
2 bunches of fresh Cilantro
6 Cloves Garlic
1 Tsp. Dijon Mustard
Juice of 1 whole Lemon
2 sliced and de-seeded Jalapeno’s
1 cup Heavy Cream
Salt and Pepper
3 Tbs. Shaved Chives


Make the sauce first:
Combine the garlic, jalapenos, chives and cilantro in a food processor and pulse until smooth.  Add the lemon juice and mustard to the processor and continue to blend.  Slowly add the cream and blend until the sauce is whipped nicely.  Salt and pepper to taste.  Place in the refrigerator until needed.
Heat and salt your water and add the pasta cooking to al dente.

While your pasta is cooking chop the shallots and red peppers.  The red peppers are best sliced julienne but the shallots should be sliced fairly thin.  Heat the olive oil in a large skillet and add the sliced shallots, white wine and red pepper.  Allow the white wine to reduce down while everything else cooks through.  Do not over cook the peppers.  You want them to be cooked but still have a crunch when you bite into them.  Set the mixture aside in a separate bowl and add another tablespoon of oil to the same skillet.  Let the oil heat and the add the salt and peppered shrimp.  Let the shrimp cook fully on one side and then flip each one to the other side.  Once the shrimp is fully cooked add the pasta, the pepper mixture and the sauce to the skillet.  Stir until combined.  Right before you serve your dishes add the cheese and stir until is melted and blended nicely.
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