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Pasta, Shrimp and Jalapeno Orange

Pasta, Shrimp and Jalapeno Orange

Pasta, Shrimp and Jalapeno Orange


6 Tablespoons (3/4 stick) unsalted butter

24 Large shrimp (peeled and de-veined)

2 Tablespoons minced shallots

1 Small Jalepeno chili pepper (seeded, thinly sliced)

1/2 Cup dry white wine or Vermouth

1 1/2 Cups orange juice

3/4 Cup whipping cream

12 oz. angel hair pasta

Minced fresh parsley


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 sauté one 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.  Bring sauce to boil.  Add shrimp and cook until heated through.  Add pasta and toss well.  Divide pasta among plates. Sprinkle with minced fresh parsley and serve.  Serves 4



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