Orange-Balsamic Shrimp Pasta
Updated
Updated
Orange-Balsamic Shrimp Pasta is sautéed shrimp, coated in a spicy and tangy citrus sauce that is out of this world! Fantastic quick and easy dinner in only 25 minutes that the entire family will love.
We always have frozen shrimp on hand to make this recipe and others like shrimp alfredo and shrimp fajitas!
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Fantastic Shrimp Pasta Recipe
I’ve made this Orange Balsamic Shrimp Pasta three times in the past two weeks, and we just keep falling deeper and deeper in love. It’s a complete winner from Barefeet in the Kitchen’s new Weeknight Dinner Cookbook.
This shrimp and pasta 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.
I can’t even explain how wonderful the orange-balsamic sauce is. It’s got a kick, but is balanced perfectly by the tangy vinegar and citrusy orange juice. It would be great over rice, as well!
Ingredients Needed
Here’s a quick summary of what you’ll need.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Shrimp – medium sized, thawed, peeled and deveined
- Pasta – thin spaghetti
- Seasonings – kosher salt, black pepper, crushed red pepper flakes, and cayenne pepper
- Sauce – golden balsamic vinegar, orange juice, and garlic
- Finishing – unsalted butter and chopped fresh parsley
- Cornstarch – for thickening the sauce
- Extra-virgin olive oil and Butter – for sautéing the shrimp
Video: How to Make Orange Balsamic Shrimp Pasta
Serving Suggestions
A crisp green salad, roasted vegetables, or fresh bread would go great with this dish and round out the meal. My favorite choices would be this simple side salad, oven roasted asparagus, or garlic bread.
Proper Storage
- To store: place any leftovers in an airtight container and store in the fridge. It will keep up to 3 days.
- To reheat: Gently heat in 30-second intervals in the microwave, until warmed, stirring occasionally.
More Pasta Dishes:
- Penne Alla Vodka
- Creamy Lemon Pasta
- Baked Feta Pasta
- Spaghetti Carbonara
- Bacon and Peas Pasta
- Shrimp Scampi
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Orange-Balsamic Shrimp Pasta
Ingredients
- 12 ounces thin spaghetti
- 1 pound medium raw shrimp, , peeled and deveined, thawed
- 3 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 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 tablespoons unsalted butter, , divided
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to boil; cook pasta until al dente according to package directions. Drain and set aside.
- In the meantime, pat all the shrimp dry.
- 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.
- 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.
- 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.
- Serve in individual bowls right away and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I can’t find golden balsamic vinegar. Is there a substitute we can try?
It might be labeled white balsamic at your store? There really isn’t a comparable substitute. Regular balsamic is too strong and not sweet enough for this dish.
I DON’T MAKE SHRIMP DISHES, BUT I REALLY LOVE SHRIMP ! I SAW THIS RECIPE AND READ THE REVIEWS , DECIDED TO TRY IT, [MINUS THE HOT INGREDIENTS] AND IT’S
VERY GOOD , EASY TO MAKE , AND ADJUSTABLE FOR MY FAMILIES PALATE . TY, I AM MAKING IT AGAIN TONIGHT.
This recipe was outstanding. Whole family loved it!
What is golden balsamic vinegar?
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.
This lived up to the hype! EXCELLENT.
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!