Pasta With Shrimp and Orange-Jalapeno Sauce

A community recipe by megan

Not tested or verified by Nigella.com

Print me

Introduction

This is a lovely, light entree. I love the combination of the citrus, shrimp and pasta. I had something similar to this dish in a cafe in the late 80's, then spent a couple of years obsessively trying to recreate it. I have shown the recipe using only one jalapeno chilli - I generally like it with more heat and use two.

Ingredients

Serves: 4

8 tablespoons unsalted butter
juice of 1 lime
20 large shrimp (peeled and cleaned)
1 cup minced shallots
1 minced jalapeno peppers
1 cup dry white wine
2 cups orange juice
½ cup cream
8 ounces angel hair pasta
½ cup minced fresh parsley
Parmesan cheese (a block with a grater)

Method

Pasta With Shrimp and Orange-Jalapeno Sauce is a community recipe submitted by megan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sprinkle the cleaned and drained shrimp with the lime juice, and let sit for a few minutes.

Melt the butter in a large heavy skillet over a medium heat. Add the shrimp and cook until they are barely pink and curled. Remove the shrimp from the pan, and set them aside.

Add the shallots and the jalapeno to the skillet, and cook for 2-3 minutes in the butter. Add the wine and bring the mixture to a boil.

Add the orange juice, and simmer until all the liquid is reduced to 1/3. Then add the cream and simmer a few more minutes stirring gently.

While the sauce is simmering, make the pasta according to the directions on the package. Make sure the pasta water is adequately salted.

When the sauce has reduced, and the pasta is almost ready, add the shrimp back into the sauce and cook them another 2 to 3 minutes.

Toss the pasta and the shrimp and sauce together, and mound in a large, warmed bowl. Sprinkle the parsley over the pasta, and serve with the parmesan for people to grate to taste.