Mostaccioli And Shrimp With Tangerine-Basil Sauce
|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|
|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|
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.