Sunshine Shrimp over Angel Hair Pasta

One of the prettiest dishes in the cookbook

The pasta is tainted pale orange from the orange juice. Topped with the pink shrimp.

Recipe by:

Number of Servings: 4 | Prep Time:

You will need:

  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Olive Oil
  • 20 large Bay Shrimp, uncooked, peeled, deveined
  • 1 Tablespoon #107 Calypso Salt-Free seasoning
  • 2 Green Onions, thinly sliced
  • 1/2 cup Dry White Wine
  • 1 cup Fresh Orange Juice
  • 1 cup Milk, nonfat, lowfat or regular
  • 2 Tablespoons Cornstarch
  • 1/2 cup Water
  • 12 ounces Angel Hair Pasta, cooked and drained

Cooking Instrutions:

Heat butter and oil in large heavy skillet over med-high heat; add shrimp, cook 3 minutes: add seasoning. Cook until shrimp turn pink. Transfer shrimp to warm plate with slotted spoon. Add green onion to skillet; sauté 1 minute. Add wine; bring to boil; stir in orange juice and milk. In a cup, stir cornstarch with 1/2 cup water; add to sauce, stirring quickly and constantly until thickened (about 1 minute after it starts to boil). Add shrimp to sauce; add pasta and toss gently. Put in warm serving bowl, or serve onto warm plates.