Orange peel adds intriguing flavor to this shrimp and tomato pasta dish. Fresh basil and Parmesan cheese add additional flavor. This colorful dish is served over a bed of rotelli (corkscrew pasta.) The shrimp cook quickly in the tomato and orange sauce.
A salad with cannellini beans — large white Italian kidney beans — completes the meal.
Fred Tasker’s wine suggestion: Basil shrimp pasta? An herbal sauvignon blanc.
Helpful Hints:
• Use a potato peeler to peel orange strips. Try not to take white pith with the peel.
• Any short cut pasta such as penne or bowtie can be used.
• Any type of pasta sauce can be used.
• A quick way to chop fresh basil is to snip the leaves with a scissors.
Basil Shrimp Pasta
Makes 2 servings
Recipe by Linda Gassenheimer
2 teaspoons olive oil
1 cup sliced onion
1 teaspoon minced garlic
1 cup low-sodium pasta sauce
1 cup water
4 strips orange peel, about 2 inches by 1/2 inch
3/4 pound peeled and deveined large shrimp
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 cup chopped fresh basil
1/4 pound rotelli (corkscrew) pasta, (about 1 1/2-cups)
2 tablespoons freshly grated parmesan cheese
Place large pot of water on to boil for the pasta. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saut? 3 minutes without browning. Add garlic and saut? another minute. Add pasta sauce, water and orange peel and cook 5 minutes. Lower heat to medium and add shrimp and cayenne pepper. Cook gently 2 to 3 minutes, turning shrimp over until shrimp are pink. Add salt and freshly ground black pepper to taste. Remove orange peel and stir in basil.