Orange-Balsamic Shrimp Pasta – sautéed shrimp are coated in a spicy and tangy citrus sauce that is out of this world!
I’ve made this three times now, and we just keep falling deeper and deeper in love.
It’s another winner from Barefeet in the Kitchen’s new Weeknight Dinner Cookbook. This recipe is titled Fiery Orange Shrimp Pasta in the book, which was quite appropriate considering how much red pepper flakes, cayenne, and black pepper it originally called for. But Lordy, it was too spicy for the kids..and me! I cut back on the seasoning to suit us and there was plenty of sauce to accommodate for more pasta, so I upped that.
All in all, this dish is FABULOUS. I can’t even explain how wonderful the sauce is. It’s got a kick, but is balanced perfectly by the tangy balsamic and citrusy orange juice. It would be great over rice, as well!
- 12 ounces thin spaghetti
- 1 pound medium raw shrimp , peeled and deveined, thawed
- 1 tablespoon cornstarch
- 1/4 teaspoon crushed red pepper flakes
- scant 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup golden balsamic vinegar
- 2 cups orange juice
- 6 cloves garlic , minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon unsalted butter , divided
- 1/4 cup chopped fresh parsley
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Bring a large pot of water to boil; cook pasta until al dente according to package directions. Drain and set aside.
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In the meantime, pat all the shrimp dry; leaving the tail on, if desired.
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In a large bowl, add the cornstarch, red pepper flakes, cayenne, salt, and pepper. Whisk in the balsamic vinegar until the cornstarch is completely dissolved. Whisk in the orange juice and garlic. Set aside.
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Warm olive oil and 1 tablespoon of the butter in a large stainless steel pan over medium-high heat. Add shrimp to the pan in a single layer as best you can; sear for 1 minute. With tongs, flip them over and cook for another 1-2 minutes until shrimp are mostly pink and cooked through. With a slotted spoon, transfer shrimp to a warming plate.
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Add orange juice mixture to the pan and increase heat to high; bring to a simmer and cook for about 1 minute to thicken slightly. Stir in the remaining tablespoon of butter, the cooked pasta, cooked shrimp, and parsley. Toss to coat.
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Serve in individual bowls right away and enjoy!
adapted from Weeknight Dinner Cookbook
Haley says
I never cooked shrimps and this recipe looks a little hard for me. Doesn’t mean that I`m a quitter … I will let you know what/how I did it.
Heather says
What is golden balsamic vinegar?
Amy @Belly Full says
It’s balsamic vinegar, but gold in color. Both sold next to each other in the grocery store. I prefer it in light colored sauces like this one.
Nicole says
Is this Reciepe your adjusted less spicy one?
Thanks!
Amy @Belly Full says
Yes! It still has a kick, though (albeit perfect amount IMHO.) But if you don’t like spicy at all, you could cut back on the cracked red pepper and cayenne even a little more.
Mary says
I’m so glad you like the shrimp! (and oh my gosh, YES, it’s a spicy recipe in the book!! My oldest and my husband adore it that way.) Your photos are gorgeous and now I’m craving this pasta like mad. Thanks for the love for the cookbook!