Orange Balsamic Shrimp Pasta

Orange-Balsamic Shrimp Pasta is a fast and flavorful dinner that delivers bold citrus and vinegar notes in every bite. Shrimp are quickly seared and tossed in a zesty orange-balsamic glaze, then layered over delicate spaghetti for a dish that feels gourmet but comes together in under 30 minutes. It has become one of my go-tos when time is tight but I still want something packed with flavor.

I first made this recipe after a long day and was amazed how easy it was. Now it’s my favorite dinner when I want something impressive with minimal effort.

Ingredients

• Thin spaghetti: gives a light texture and absorbs the sauce beautifully
• Medium shrimp: cook quickly and soak up the citrus marinade well
• Cornstarch: helps thicken the sauce to cling to the noodles
• Crushed red pepper and cayenne: add just enough heat without overpowering
• Kosher salt and black pepper: for seasoning balance
• Golden balsamic vinegar: provides rich acidity and color
• Orange juice: adds brightness and natural sweetness
• Fresh garlic: brings bold savory depth
• Extra-virgin olive oil: for a flavorful sear
• Unsalted butter: creates a silky finish
• Fresh parsley: adds a burst of color and freshness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil. Add spaghetti and cook until al dente following package instructions. Drain and set aside uncovered so it doesn’t overcook.

Prepare the Shrimp:

Pat shrimp dry completely with paper towels. This ensures a golden sear and keeps the sauce from getting watery.

Mix the Sauce:

In a large bowl whisk together cornstarch with red pepper flakes, cayenne, salt, and black pepper. Slowly whisk in golden balsamic vinegar until smooth. Stir in orange juice and minced garlic to create the flavorful base.

Sear the Shrimp:

In a wide stainless steel pan, warm olive oil and 1 tablespoon of butter over medium-high heat. Add shrimp in a single layer. Sear one side for 1 minute, then flip and cook 1 to 2 minutes more until just pink and opaque. Transfer shrimp to a plate using a slotted spoon to prevent overcooking.

Thicken the Sauce:

Pour the orange juice mixture into the same hot pan and raise heat to high. Simmer for 1 minute while stirring to help it slightly thicken and absorb pan flavor.

Combine Everything:

Stir in remaining tablespoon of butter, then add cooked pasta and shrimp. Toss everything together over low heat so the sauce coats evenly and flavors meld.

Serve and Enjoy:

Plate into individual bowls and sprinkle with fresh parsley. Serve immediately while warm and fragrant.

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I absolutely love the golden balsamic in this recipe. Its mellow richness lifts the whole dish. My kids now ask for this on every special night at home and always help with the pasta stirring.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, do it gently in the microwave using short bursts to avoid overcooking the shrimp or drying out the sauce. Add a splash of orange juice if the pasta looks dry.

Ingredient Substitutions

If you can’t find golden balsamic vinegar, use white balsamic or even a mix of apple cider vinegar and a touch of honey. Linguine or fettuccine can replace the spaghetti. Frozen shrimp works well—just thaw and pat them dry before cooking.

Serving Suggestions

Pair this pasta with a crisp green salad tossed in citrus vinaigrette. Garlic bread or a simple roasted vegetable like asparagus adds balance to the meal. A glass of chilled white wine like sauvignon blanc is a great match.

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Cultural Context

This dish is a modern take on shrimp scampi, blending Italian technique with American pantry staples. The bright citrus flavors reflect coastal influences and the desire for bold flavor in fast meals. It brings restaurant-style flair to home kitchens in minutes.

Frequently Asked Questions About Recipes

→ Can I use frozen shrimp?

Yes just make sure they are fully thawed peeled and deveined before cooking for best results.

→ What type of pasta works best?

Thin spaghetti is recommended but you can substitute linguine or angel hair depending on your preference.

→ Is the dish very spicy?

The heat level is moderate with red pepper flakes and cayenne but you can adjust the spices to taste.

→ Can I make it ahead of time?

It’s best served fresh but leftovers can be stored in the fridge for up to 3 days and reheated gently.

→ What sides go well with it?

A green salad garlic bread or roasted vegetables complement the flavors and complete the meal nicely.

→ Can I replace balsamic vinegar?

If needed you can try white balsamic or a mix of apple cider vinegar with a touch of honey for balance.