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.