PASTA WITH SHRIMP AND JALAPENO-ORANGE SAUCE

6 tbsp unsalted butter
24 large shrimp, peeled and deveined
2 tbsp minced shallots
1 small jalapeno chile, seeded and thinly sliced
1/2 cup dry white wine
1 1/2 cup orange juice
3/4 cup whipping cream
salt and pepper
12 oz angel hair pasta
minced fresh parsley

Melt butter in heavy large skillet over medium-high heat. Add shrimp and cook until just pink, about 1 minute per side. Transfer shrimp to plate.

Add shallots and jalapeno to skillet and saute 1 minute.

Add wine and bring to boil. Mix in orange juice and cream. Boil until reduced to thin sauce, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate shrimp and sauce separately.)

TO SERVE:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well.

Bring sauce to simmer. Add shrimp and cook until heated through. Add pasta and toss well.

Divide pasta with shrimp among plates. Sprinkle with parsley and serve.

Servings: 4
Source: Great San Dunes Country Club and Inn near Alamosa, CO, as published in BA's Favorite Restaurant Recipes.