SERVES 4
Shrimp pair beautifully with the sweetness of orange and the heat of tiny bits of pepper in between. The pasta helps soak up all the glorious juices in this dish.
1 tablespoon extra-virgin olive oil
4 shallots, finely diced
1 jalapeño pepper, seeded and finely diced
2 garlic cloves, finely diced
¾ cup freshly squeezed orange juice
Freshly ground pepper
1 pound medium shrimp, peeled and deveined
2 cups cooked angel hair pasta
1. In a medium skillet, heat the oil over medium-high heat. Add the shallots, jalapeño, and garlic, and reduce the heat to medium. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the orange juice to the pan and season with pepper. Increase the heat to high and bring to a vigorous boil. Cook until the sauce is reduced by one-third.
3. Reduce the heat to medium, add the shrimp to the pan, and toss well. As soon as the shrimp turn pink, 2–3 minutes, remove the pan from the heat. Spoon the shrimp and sauce over the pasta and serve.