In pursuit of a different way to cook up the shrimp, this happened. So happy with the outcome. The Jalapeño Sauce is EVERYTHING.
This is great for dinner or when you’re having a get-together.
PREP TIME: 30 MINUTES
BAKE TIME: 15 MINUTES
- 1 lb wild shrimp, deshelled & deveined
- 1 lb penne pasta, cooked al dente
- 1.5 tbs olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 carrots, shredded
- 2 cloves garlic, minced
- 1/4 tsp cayenne pepper
- 1 (15 oz.) can fire roasted tomatoes
- 2.5 cups shredded pepper jack cheese
- 2 tbs butter
- 1 tbs tapioca flour
- 1.5 cups vegetable broth
- 3/4 cup Greek yogurt (or sour cream)
- 2 jalapeños, minced
- 1/2 tsp garlic powder
- salt to taste
Boil the shrimp for 2-3 minutes or until opaque (don’t over cook). Drain and rinse with cold water to stop the cooking process. Chop em in half. Set aside.
In a large, deep skillet, heat the olive oil. Add the onion and bell pepper and saute for 3 minutes. Season with cayenne pepper and salt to taste. Add the carrots and garlic and cook for an additional minute or two. Remove from heat and set aside.
Preheat the oven to 350 F.
For the Sauce:
In a small bowl, combine the 1 tbs tapioca flour with 1.5 tbs water until a thin paste form.
In a large sauce pan, melt the butter on medium heat. Add the tapioca mixture, constantly whisking, for 1 minute. Gradually add the vegetable broth, constantly whisking for a few minutes. Then whisk in the yogurt, jalapeños, garlic powder and salt, constantly whisking, for another few minutes, until sauce thickens.
In an extra large bowl, toss the pasta, shrimp, veggies, jalapeño sauce, the fire roasted tomatoes and 1 cup shredded cheese. Transfer mixture to your baking dish. Top with rest of the shredded cheese. Bake for 15 minutes.
Yields 6 servings.
- Next time I will def try the same base but with chicken breasts (1 lb, cooked & cubed).
- Use gluten free pasta to make this dish gluten free.
- You can also use cornstarch in lieu of the tapioca flour. Also, you can sub in 2 tbs regular flour for the tapioca flour.
- You can use vegetable broth or chicken broth.
- Add more cayenne pepper if you like it really spicy.
- I added extra sliced jalapeños and cherry tomatoes for garnish.