Shrimp And Orange Pasta
- 4 blood oranges- or naval oranges
- 1 box spaghetti or linguine
- 6 large ripe tomatoes
- 6 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 onion
- 8 large shrimp- peeled and deveined - cut into bite size pieces
- 1/2 cup basil- chiffonade
- 1 teaspoon crushed red pepper
- salt to taste- and in pasta water
- 1.boil water -- 2 qts- for pastarn2. slice garlic and sautee in olive oil and add crushed red pepper- set asidern3. sautee onions in same oil as garlic- add more oil if necessary- do not brown,rn4. just sautee until soft and translucent.rn5. slice tomaotes in half and then grate open side on box grater- throw out skins- and add the tomato pupl to the onions. rn6. add garlic back into sauce rn7. add salt to taste- and black pepper to tastern8. in a separate pan, sautee shrimp until opaque- add to tomato sauce
- 9. sqeeze juice of one orange into saucern10. slice rmaining oranges into thin slices - rind and all- rn11. add half of these slices to sauce and cook for five to ten minutes- until the orange melts into suce and the rind is softrn12. when water boils- add pasta and salt- one to two teaspoonsrn13. when pasta is done- like 12 minutes- drain and add to saucern14. toss in sauce - coating pasta with saucern14. add basil and more crushed red pper to taste- salt and black pepperrn15. add two tablespoons pasta water.rn16. sppon into individual bowls- and add orange slices - a tsp of olive oil and more basil. serve at once. NO cheese.
oranges, linguine, tomatoes, garlic, extra virgin olive oil, onion, basil chiffonade, red pepper, salt
Taken from food52.com/recipes/19191-shrimp-and-orange-pasta (may not work)