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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

  1. Roast red pepper, peel, and cut into strips. Peel shrimp, deveining if necessary. Cut each into 3 pieces. Chop chili, seeds and all.
  2. 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.
  3. 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.
  4. 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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