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.
I’ve made this Orange Balsamic Shrimp Pasta three times now, 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.
Shrimp Pasta Recipe
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!
Here’s a quick summary of what you’ll need. (Scroll down for the complete printable recipe.)
- 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
What Goes with Shrimp Pasta
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.
Watch it Being Made
All in all, this dish is FABULOUS. Put this on your weekly menu – you won’t regret it!
Other Pasta Dishes
- Shrimp Scampi Pasta
- Chicken Broccoli Pasta Salad
- One-Pan Broccoli and Bacon Angel Hair Pasta
- Creamy Pasta with Bacon and Peas
Orange-Balsamic Shrimp Pasta
- 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
- 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!