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Mostaccioli And Shrimp With Tangerine-Basil Sauce

Elitists.Kitchen's picture
Mostaccioli with shrimp and tangerine basil sauce is a pleasing and gourmet recipe for pasta that canbe served at fancy ocassions. Cooked with shrimp along with the delicate flavores of brie cheese and tangerine peels with basil, the mostaccioli pasta can be served with garnishings of toasted almonds and orange segments.
Ingredients
  Mostaccioli ziti/Other medium pasta ape 1 Pound, uncooked
  Tangerine juice/Orange juice 5 1⁄2 Cup (88 tbs), divided
  Yellow onion 1 Large, minced
  Minced seeded jalapeno pepper 1 Tablespoon
  Bay leaves 2
  Minced garlic 2 Tablespoon, divided
  Olive oil/Vegetable oil 1 Tablespoon
  Red onion 1 Medium, thinly sliced
  Shrimp 1 Pound, peeled and deveined salt and freshly ground pepper to taste
  Diced brie cheese 4 Ounce
  Thinly sliced basil leaves 2 Tablespoon
  Tangerine segments/Orange segments 1 Cup (16 tbs)
  Slivered almonds 1⁄3 Cup (5.33 tbs), lightly tossed
Directions

Combine 5 cups of the tangerine or orange juice, the yellow onion, jalapeno, bay leaves and 1 tbs.of garlic in a med.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 med.skillet.
Saute 1 minute.
Add the remaining 1/2 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
6

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