This Discover Cooking with California Olive Oil Recipe Contest submission comes from Mary Rall, a We Olive Thousand Oaks customer. Mary tell us, “My husband and I frequent the Thousand Oaks ‘We Olive’ store often. The first time I tasted the Blood Orange Olive Oil I knew exactly what I was going to make with it. My husband and son were my tasters and they both agree that my “Angel Hair Pasta & Shrimp L’Orange” is quite yummy. Being a light dish, it’s perfect for a hot California summer evening, and best served with with a crisp Viognier.”
3 Tbsp We Olive Blood Orange Olive Oil
8 oz Angel Hair Pasta – Broken in Half
24 Shrimp (26/30 Count) Tails off
1/4 Tsp Crushed Red Pepper
1 Tbsp Minced Garlic
1/4 Tsp Truffle Salt
1/4 Tsp Pepper
Juice of 1 Large Orange
1 Tbsp Capers
1/4 Cup Toasted Pine Nuts
6-8 Fresh Basil Leaves
Bring a large pot of water to a boil. While you are waiting for the water to boil, put a tbsp of the “We Olive” blood orange olive oil in a large sauce pan. Add the crushed red pepper, capers, and garlic. Saute this for just a few minutes, then add your shrimp.
By this time, your water should be at a full boil so go ahead and drop your pasta. I like my pasta cooked for about 4-5 min.
While the pasta cooks, go back to your shrimp. It’s now time to add your truffle salt, pepper and another tbsp of ‘We Olive’ blood orange olive oil. I also add the juice of half of an orange. This will cook really fast so make sure you drop your pine nuts in a separate small fry pan to start roasting those at the same time.
At about this time, your pasta will be done, so drain and then add it directly to the shrimp pan to pick up all the yummy flavors. Add another tbsp of ‘We Olive’ blood orange and the juice of the other half of your fresh orange. I also add the chopped basil leaves (leave a leaf for when your plate your dish) at this last stage. By this time your pine nuts will be roasted so it’s time to plate your dish with your Angel Hair Pasta & Shrimp L’ Orange adding the shaved Parmesan, roasted pine nuts and your basil leaf for garnish. I also add just a bit of orange zest. Enjoy!
Notes: This dish cooks really fast so it’s best to have everything ready to go when you start. I have my Parmesan shaved and everything measured out in small dishes beforehand. Also, if I serve it with a small salad, I already have that made and chilling in the fridge.