Orange-Balsamic Shrimp Pasta is sautéed shrimp, coated in a spicy and tangy citrus sauce that is out of this world! This easy recipe comes together in only 25 minutes, perfect for dinner on a busy weeknight or any night!
Prep Time: 15mins
Cook Time: 10mins
Total Time: 25mins
1poundmedium raw shrimp, peeled and deveined, thawed
1/4teaspooncrushed red pepper flakes
1/3cupgolden balsamic vinegar
1tablespoonextra-virgin olive oil
2tablespoonsunsalted butter, divided
1/4cupchopped 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.
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.