TAG: Pasta w/Shrimp in an Orange Sauce
Source of Recipe
"Adapted From The Mediterranean Diet Cookbook" by Nancy Harmon Jenkins
* Exported from MasterCook *
Pasta with Shrimp in an Orange Sauce
Recipe By : Nancy Harmon Jenkins
Serving Size : 6 Preparation Time :0:00
Categories : Mediterranean, Pasta, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper
1 pound medium-large shrimp
-- (25-count)
1/2 dried red New Mexico chili
or
1/2 dried Anaheim chili
2 tablespoons extra-virgin olive oil
1/2 medium onion -- finely chopped
1 garlic clove -- finely chopped
1/3 cup dry white wine
3 tablespoons fresh orange juice
1 medium orange (grated zest of)
12 Kalamata olives* -- pitted and coarsely
-- chopped
salt (if necessary)
black pepper -- freshly ground
1 pound tagliatelle or fusilli pasta
6 quarts water
*Gaeta or Nicoise olives can be used here as well.
Roast and peel the red pepper. You can do this by grilling them, toasting them over a gas flame on top of the stove, or just broiling them. The idea is to soften the pepper and turn the skin black and loose, making it easy to peel. When it is done, you can put it between sheets of wet paper toweling and place it in a paper bag. When it is cool and easy to handle, slit the skin and drain the juices into a bowl. Peel the pepper by pulling and rubbing the blackened skin away with your fingers.
Over medium-low heat in a pan large enough to hold all the ingredients except the pasta, saute, the onion in the olive oil, stirring frequently, until it is very soft but not brown -- about 15 minutes. Add the garlic and shrimp, raising the heat slightly, and toss them in the oil until the shrimp turns pink -- about 2 to 3 minutes. Add the wine and cook, stirring frequently, until the sauce is slightly reduced (about 2 minutes). Add the wine and cook, stirring frequently, until the sauce is slightly reduced (about 4 minutes) then stir in the orange juice, zest, and chili.
Bring the sauce back to a boil and stir in the roasted pepper strips and the olives. The sauce should be thick enough to coat the pasta. If it seems too thin, remove the shrimp and reduce the sauce by boiling rapidly; then return the shrimp to the thickened sauce. Taste and add salt if necessary and pepper. Keep the sauce warm while you cook the pasta.
Cook the pasta in lightly salted water. Drain in a colander, turn into a heated bowl, and toss with the shrimp sauce. Serve immediately.
Judi's note: Do not overcook the shrimp as they will turn hard and rubbery.
Cuisine:
"Mediterranean"
Source:
"Adapted From The Mediterranean Diet Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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