I’ve been meaning to post this for days now, but it appears I’ve become slammed! Not sure how it happened so quickly; slammed with work, slammed with entertaining my mom while she’s here; slammed with preparing for the holidays; throw in a few parties and my poor little blog has been swept into the corner. :-/ I think there’s a lot of you out there that must be a lot more organized than me. Everyone is baking truck loads of cookies, gallons of Holiday beverages, already testing recipes for Christmas Day, taking pictures of beautifully decorated homes, leisurely photographing pets…I mean c’mon people!
This is a continuation of a post from last Monday. It seems that everything from my kitchen that day had an orange theme.
If I were to answer my own “Just Grilled” questionnaire I would answer the question “Favorite Local Product” with Pappardelle’s Pasta. Pappardelle’s is a pasta company started right here in Denver specializing in flavored pastas. I love, love, love their products and their website full of delicious and unique recipes. Take a look at www.pappardellespasta.com. So many interesting ideas for sauces for each of their pasta creations.
There is a store front location near the Cherry Creek shopping area where you can purchase Pappardelle’s year-round. But, since I seem to be perfectly happy in my little burbs bubble, (I mean we have a Target, a Whole Foods, a liquor store, a pizza place AND NORDSTROM within just a few miles – what else does one need???) I don’t drive into the city as much as I should. Instead, I wait until the very last day of our Highlands Ranch farmers market, and buy a trunk full of their pastas to have over the winter. It’s so much fun to pull out a package and go to their website for the recipe. Always delicious and pretty easy.
My last adventure with Pappardelle’s was Orange Shrimp with Basil Tangerine Pasta. ohmygosh YUM! This dish is straight from their website. I made no changes, I can’t take credit for any tweaking or ruining improving the recipe at all. With all that said, I don’t want to be in trouble with my favorite Denver food vendor, so will just direct you to the website to take a look at the recipe. Enjoy and while you’re there take a look around. http://www.pappardellespasta.com/recipes/recipe_basil_tangerine.php
- 1 lb. Pappardelle’s Basil Tangerine Fettuccine
- 1 large orange, zested and juiced
- 2 sprigs fresh thyme*
- 1 lb. shrimp, cleaned and de-veined
- 1 tablespoon Bella Sol Extra Virgin Olive Oil*
- 2 large shallots, finely diced*
- 1 teaspoon brown sugar*
- 1 tablespoon champagne vinegar*
- 1-1/2 cups fresh squeezed orange juice*
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 scallions, cut on a bias
*Or use Pappardelle’s (11 oz.) Coral Sauce
- In a large bowl, combine the zest and juice from 1 large orange, thyme and shrimp. Cover and marinate for 1 hour.
- Warm olive oil in a large sauté pan. Add shallots and cook until translucent, approximately 5 minutes.
- Add shrimp with marinade and sauté for approximately 1 minute on medium heat. Add brown sugar and mix until dissolved. Add champagne vinegar and stir together. Pour in the 1-1/2 cups of orange juice and bring the mixture to a simmer.
- Remove the shrimp and reduce the liquid by half. Remove and discard the thyme. Season sauce with salt and pepper and continue to cook until thickened.
- Meanwhile, cook pasta in separate pot of rapidly boiling water until al dente (about 8-10 minutes). Drain and pour the sauce over the shrimp. Garnish with diced scallions, if desired.
Shrimp and Pasta Recipes…They’re What’s For Dinner