Title: Pasta with Shrimp and Jalapeno-Orange Sauce -
Categories: Pasta Seafood Appetizer
Yield: 4 Servings
| 6 | tb | Unsalted butter |
| 24 | | Large shrimp, peel/devein |
| 2 | tb | Minced shallots |
| 1 | | Small jalapeno chili* |
| 1/2 | c | Dry white wine |
| 1 1/2 | c | Orange juice |
| 3/4 | c | Whipping cream |
| 12 | oz | Angel hair pasta |
| | | Minced fresh parsley |
*Seed and thinly slice the jalapeno chili.
Melt butter in heavy large skillet over medium-high heat. Add shrimp
and cook until just pink, about 1 minute per side. Transfer shrimp to
plate. Add shallots and jalapeno to skillet and saute 1 minute. Add wine
and bring to boil. Mix in orange juice and cream. Boil until reduced to
thin sauce, stirring occasionally, about 10 minutes. Season to taste with
salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate
shrimp and sauce separately.)
Cook pasta in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally to prevent sticking. Drain well.
Bring sauce to simmer. Add shrimp and cook until heated through. Add
pasta and toss well. Divide pasta among plates. Sprinkle with parsley and
serve.
From Great San Dunes Country Club & Inn near Alamosa, CO, as published
in BA's "Favorite Restaurant Recipes."