Makes 4 servings. Difficulty
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
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.