Cummulative Rating
N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
Two 8 ounce bottles clam juice 1/2 cup orange juice concentrate 1 pound medium shrimp, peeled and deveined 3 Tablespoons unsalted butter 4 garlic cloves, crushed Salt and freshly ground black pepper 2 Tablespoons vermouth 1/4 cup thinly sliced basil 8 ounces uncooked gf angel hair pasta
Directions
Prepare pasta according to package directions. Drain and keep warm.
In a large skillet bring clam juice and orange juice to a boil over high heat. Reduce mixture by half.
Scrape sauce into a bowl and set aside (do not rinse pan out).
Return pan to high heat. Add butter and garlic to pan and sauté for 15 seconds. Add shrimp and sauté for 2-3 minutes or until pink. Return clam and orange juice sauce to pan along with vermouth and basil; simmer for 2 minutes. Remove from heat and discard garlic. Adjust seasonings to taste with salt and freshly ground black pepper.
Using a slotted spoon, remove shrimp to a medium bowl. Toss angel hair pasta in sauce until evenly coated.
To serve, place pasta on plates and top with even portions of shrimp. Serve immediately.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
