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Orange Shrimp with Basil Tangerine Fettuccine

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Serving Size: 
  • 1 lb. Pappardelle’s Basil Tangerine Fettuccine
  • 1 large orange, zested and juiced
  • 2 sprigs fresh thyme*
  • 1 lb. shrimp, cleaned and de-veined
  • 1 tablespoon Bella Sol Extra Virgin Olive Oil*
  • 2 large shallots, finely diced*
  • 1 teaspoon brown sugar*
  • 1 tablespoon champagne vinegar*
  • 1-1/2 cups fresh squeezed orange juice*
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 scallions, cut on a bias

*Or use Pappardelle's (11 oz.) Coral Sauce

    1. In a large bowl, combine the zest and juice from 1 large orange, thyme and shrimp. Cover and marinate for 1 hour.
    2. Warm olive oil in a large sauté pan. Add shallots and cook until translucent, approximately 5 minutes.
    3. Add shrimp with marinade and sauté for approximately 1 minute on medium heat. Add brown sugar and mix until dissolved. Add champagne vinegar and stir together. Pour in the 1-1/2 cups of orange juice and bring the mixture to a simmer.
    4. Remove the shrimp and reduce the liquid by half. Remove and discard the thyme. Season sauce with salt and pepper and continue to cook until thickened.
    5. Meanwhile, cook pasta in separate pot of rapidly boiling water until al dente (about 8-10 minutes). Drain and pour the sauce over the shrimp. Garnish with diced scallions, if desired.

    From This Recipe

    $8.00 | 1 lb. package
    $6.99 | 11 oz. container