Prep 18 mins
Cook 18 mins
Entered for safe-keeping, this will wake up your taste buds! Found in California Sizzles. Feel free to increase the heat of the peppers to suit your taste.
- 6 tablespoons butter
- 24 large shrimp, peeled and deveined
- 2 tablespoons minced green onions
- 1 small jalapeno peppers, seeded and thinly sliced or 7 ounces canned whole green chilies, julienned
- 1⁄2 cup dry white wine
- 1 1⁄2 cups orange juice
- 3⁄4 cup whipping cream or 3⁄4 cup half-and-half
- salt, to taste
- pepper, to taste
- 12 ounces angel hair pasta, cooked to package directions
- fresh parsley, for garnish
- Prepare pasta according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add shrimp and cook until pink, about 1 minute per side. Remove from skillet and set aside.
- Add green onions and jalapeno to skillet and saute 1 minute. Add wine and bring to a boil. Mix in orange juice and cream. Boil until reduced to thin sauce, stirring occasionally, about 10 minutes. Add salt and pepper, if desired.
- Add shrimp to sauce and cook until heated through. Add pasta and toss well. Sprinkle with minced fresh parsley and serve.
Enjoyed this, thank you Kate, I didnt up the jalapenos, since DH doesnt enjoy too much heat. For my own taste, I might well do that another time. An easily prepared and pleasant supper dish, made for PRMR tag game.
Easy, and quite tasty! Apparently I reduced my sauce too much, or maybe eight ounces linguine was too much for the quantity of sauce, because the pasta absorbed all the sauce! I added one teaspoon minced garlic to the sauce, and garnished with fresh basil. Next time I'll add some orange zest too, for a bit more concentrated orange flavor ~ Made for Summer Photo Tag 2012.