Recipe of the Month
"Pasta with Shrimp in Orange Sauce "
- 1 red bell pepper
- 1 lb. medium-large (25-count) shrimp
- ˝ dried red chili
- 2 tbsp extra-virgin olive oil
- ˝ medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1/3 cup dry white wine
- 3 tbsp fresh orange juice
- grated zest of 1 medium orange
- 12 Kalamata olives, pitted and coarsely chopped, or 19 Gaeta or Nicoise olives, pitted
- salt and freshly ground black pepper, to taste
- 1 lb. tagliatelle or fusilli
- Roast red pepper, peel, and cut into strips. Peel shrimp, deveining if necessary. Cut each into 3 pieces. Chop chili, seeds and all.
- Over medium-low heat in pan large enough to hold all ingredients except pasta, sauté onion in olive oil, stirring frequently, until soft but not brown-about 15 minutes. Add garlic and shrimp, raising heat slightly, and toss in oil until shrimp turns pink-about 2 to 3 minutes. Add wine and cook, stirring frequently, until sauce is slightly reduced-about 5 minutes. Stir in juice, zest, and chili.
- Bring the sauce back to a boil and stir in the pepper strips and olives. Sauce should be thick enough to coat pasta. If it seems too thin, remove shrimp and reduce sauce by boiling rapidly; then return shrimp to thickened sauce. Add salt and pepper to taste. Keep sauce warm.
- Cook pasta according to package directions. Drain, turn into heated bowl, and toss with sauce. Serve immediately. (serves 6)
Recipe source: “The Mediteranean Diet: A better way to eat?”
Consumer Reports on Health, Nov94 Vol.6 No.11
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