Mostaccioli & shrimp with tangerine-basil s

4 Servings

Ingredients

Quantity Ingredient
1 pounds Mostaccioli or Ziti OR other medium pasta shape, uncooked
5½ cup Tangerine or orange juice divided
1 large Yellow onion, minced
1 tablespoon Minced, seeded jalapeno
2 Bay leaves
2 tablespoons Minced garlic, divided
1 tablespoon Olive or vegetable oil
1 medium Red onion; thinly sliced
1 pounds Medium shrimp, peeled and deveined
Salt
Freshly ground pepper
1 cup Diced Brie cheese (about 4 oz.)
2 tablespoons Thinly sliced basil leaves
1 cup Tangerine segments OR- orange segments
⅓ cup Slivered almonds lightly toasted

Directions

Combine 5 cups of the tangerine or orange juice, the yellow onion, jalapeno, bay leaves and 1 tablespoon of garlic in a medium saucepan.

Bring to a boil and cook until liquid is reduced by two-thirds.

Remove the bay leaves. Allow to cool. Transfer juice mixture to a blender and blend until smooth. Add salt and pepper to taste and set aside.

Prepare pasta according to package directions. While pasta is cooking, add the oil, red onion and shrimp to a medium skillet. Saute 1 minute. Add the remaining ½ cup tangerine or orange juice to the skillet and cook over low heat. Drain the pasta, return it to the pot and add the reserved orange sauce and the shrimp mixture. Cook over low heat 1 minute. Stir in the Brie and basil. Stir until the Brie is melted. Transfer to a serving bowl. Garnish with orange segments and toasted almonds. Serve immediately.

Serves 4 to 6

Each serving provides: 878 Calories; 41⅖ g Protein; 141 g Carbohydrates; 15.9 g Fat; 134 mg Cholesterol; 260 mg Sodium.

Calories from Fat: 16%

Copyright National Pasta Association () (Reprinted with permission)

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