The pasta is tainted pale orange from the orange juice
Topped with the pink shrimp

Recipe By : www.BensonsGourmetSeasonings.com
Servings : 4 Categories : Seafood Pasta

2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
20 large Bay Shrimp, uncooked, peeled, deveined
1 Tablespoon #107 Calypso Salt-Free seasoning
2 Green Onions, thinly sliced
1/2 cup Dry White Wine
1 cup Fresh Orange Juice
1 cup Milk, nonfat, lowfat or regular
2 Tablespoons Cornstarch
1/2 cup Water
12 ounces Angel Hair Pasta, cooked and drained

Heat butter and oil in large heavy skillet over med-high heat; add shrimp, cook 3 minutes: add seasoning. Cook until shrimp turn pink. Transfer shrimp to warm plate with slotted spoon. Add green onion to skillet; sauté 1 minute. Add wine; bring to boil; stir in orange juice and milk. In a cup, stir cornstarch with 1/2 cup water; add to sauce, stirring quickly and constantly until thickened (about 1 minute after it starts to boil). Add shrimp to sauce; add pasta and toss gently. Put in warm serving bowl, or serve onto warm plates.

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