Pasta With Shrimp and Jalapeño-Orange Sauce

By danaheller

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Ingredients

• 6 tablespoons (3/4 stick) unsalted butter
• 24 large shrimp, peeled and deveined
• 2 tablespoons minced shallots
• 1 small jalapeño, seeded, thinly sliced
• 1/2 cup dry white wine
• 1 1/2 cups orange juice
• 3/4 cup whipping cream
• Salt and pepper to taste
• 12 ounces angel-hair pasta
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Put a large pot of water on to boil for the pasta. In a heavy large skillet over medium-high heat, melt butter. Add shrimp and cook until just pink, about 1 minute per side. Transfer shrimp to plate. Add shallots and jalapeño to skillet and sauté 1 minute. Add wine and bring to a boil. Mix in orange juice and cream. Boil until reduced to thin sauce, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate shrimp and sauce separately.)

When water comes to a boil, add pasta and cook until al dente, stirring occasionally to prevent sticking. Drain.

Bring sauce to simmer. Add shrimp and cook until just heated through. Add pasta and toss well. Divide pasta among 4 plates. Sprinkle with fresh parsley and serve.