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Pasta With Shrimp and Orange-Jalapeno Sauce

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This is a lovely, light entree. I love the combination of the citrus, shrimp and pasta. I had something similar to this dish in a cafe in the late 80's, then spent a couple of years obsessively trying to recreate it. I have shown the recipe using only one jalapeno chilli - I generally like it with more heat and use two.


Serves: 4

  • 8 tablespoons unsalted butter
  • juice of 1 lime
  • 20 large shrimp (peeled and cleaned)
  • 1 cup minced shallots
  • 1 minced jalapeno peppers
  • 1 cup dry white wine
  • 2 cups orange juice
  • ½ cup cream
  • 8 ounces angel hair pasta
  • ½ cup minced fresh parsley
  • Parmesan cheese (a block with a grater)


Pasta With Shrimp and Orange-Jalapeno Sauce is a community recipe submitted by megan and has not been tested by so we are not able to answer questions regarding this recipe.

  • Sprinkle the cleaned and drained shrimp with the lime juice, and let sit for a few minutes.
  • Melt the butter in a large heavy skillet over a medium heat. Add the shrimp and cook until they are barely pink and curled. Remove the shrimp from the pan, and set them aside.
  • Add the shallots and the jalapeno to the skillet, and cook for 2-3 minutes in the butter. Add the wine and bring the mixture to a boil.
  • Add the orange juice, and simmer until all the liquid is reduced to 1/3. Then add the cream and simmer a few more minutes stirring gently.
  • While the sauce is simmering, make the pasta according to the directions on the package. Make sure the pasta water is adequately salted.
  • When the sauce has reduced, and the pasta is almost ready, add the shrimp back into the sauce and cook them another 2 to 3 minutes.
  • Toss the pasta and the shrimp and sauce together, and mound in a large, warmed bowl. Sprinkle the parsley over the pasta, and serve with the parmesan for people to grate to taste.
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