Ingredients

• 1 lb. Pappardelle’s Basil Tangerine Fettuccine (purchase here)
• 1 cup orange juice
• 2 tsp orange zest
• 2 sprigs fresh thyme
• 1 lb. shrimp, cleaned & deveined
• 2 tbsp Olive Oil Marketplace Blood Orange EVOO (purchase here)
• 2 shallots, finely diced
• 1 tsp brown sugar
• 4 tsp Olive Oil Marketplace Champagne Vinegar (purchase here)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 scallions, thinly sliced

Instructions

1. In a large bowl, combine 1/2 cup orange juice, zest, thyme, and shrimp. Cover and marinate for 1 hour.
2. Warm olive oil in a large sauté pan on medium heat.
3. Add shallots and cook until translucent, about 3 minutes.
4. Add shrimp with marinade to sauté pan and cook for 1 minute.
5. Add brown sugar and mix until dissolved.
6. Add champagne vinegar and stir together.
7. Add remaining 1/2 cup orange juice and bring mixture to a simmer for 2 minutes.
8. Remove the shrimp and reduce liquid by half. Remove and discard thyme.
9. Season sauce with salt & pepper and continue to cook until thickened.
10. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and plate pasta.
11. Add the shrimp and sauce to pasta and toss to coat.
12. Garnish with scallions.
13. Serve and enjoy!

Notes