Ever since my friend prepared me jalapeño mac n’ cheese (which was absolutely phenomenal by the way, and I hope to have that recipe very soon, *wink wink* Nicole. 😉 I have been craving jalapeños and pasta with some sort of creamy sauce. Then low and behold I stumbled upon a recipe on another blog for shrimp in jalapeño cream sauce. That blogger made her recipe and served it over rice but I knew I wanted to put my own twist on it and go with a pasta. All I have to say is AWE-SOME! Think of this as a decadent jalapeño popper but as a main course. It wasn’t over the top spicy but it just had the perfect little bite to it. And you know what else I loved about this recipe? It took barely 20 minutes from start to finish! It was exactly what I needed after my insanely busy day. Even if you are sitting there all sketpical about this recipe, open your mind and give it a try. It may sound weird but oh heavens, it is delicious!
1 lb shrimp, deveined and peeled
salt and pepper
4 tbsp butter, divided
1/2 yellow onion, thinly sliced
1/2 c white wine
1 c heavy whipping cream
6 canned jalapeño slices, chopped
1 tbsp pickling juice from jar of jalapeños
1/4 c sour cream
linguine, cooked per package instructions
- Season shrimp with salt and pepper.
- Add 2 tablespoons of the butter a large skillet over medium-high heat.
- Melt the butter until it turns a light brown making sure not to burn it.
- Add the shrimp to the pan and sauté for 5 minutes until the shrimp are firm and pink.
- Transfer the cooked shrimp to a bowl and cover with foil to keep warm.
- Add the remaining two tablespoons of butter to the skillet and melt.
- Place the sliced onions in the skillet and cook over medium high heat until tender, about 4 minutes.
- Add the wine and bring to a boil.
- Cook down the wine for about 4 minutes.
- Add the cream and chopped jalapeños and bring to a simmer.
- Reduce heat to medium low and simmer uncovered for about 5 minutes or until reduced by one-third.
- Stir in the pickling juice and sour cream until well combined.
- Season sauce with salt and pepper and add the shrimp back to the pan.
- Allow shrimp to heat through, about 3–4 minutes.
- Serve over cooked linguine.