Orange-Balsamic Shrimp Pasta features sautéed shrimp tossed in a bright, tangy citrus-balsamic sauce with a gentle spicy kick. Ready in about 25 minutes, it’s an easy weeknight dinner that the whole family will enjoy.
Frozen shrimp are a great pantry staple for this dish and others like shrimp alfredo and shrimp fajitas.
Fantastic Shrimp Pasta Recipe
I’ve made this orange-balsamic shrimp pasta multiple times recently and it keeps becoming a family favorite. Adapted from Barefeet in the Kitchen’s Weeknight Dinner Cookbook, the original version called for more heat, but I reduced the red pepper flakes, cayenne, and black pepper to better suit kids and anyone sensitive to spice. There was still plenty of sauce, so I increased the pasta to stretch the meal.
The sauce balances the sweet citrus of orange juice with the tang of golden balsamic vinegar and a touch of savory garlic. It’s versatile — delicious over pasta, and equally good over rice or with crusty bread to soak up the sauce.
Ingredients Needed
Quick overview of what you’ll need (see the recipe card below for exact measurements and details):
- Shrimp – medium, thawed, peeled and deveined
- Pasta – thin spaghetti
- Seasonings – kosher salt, black pepper, crushed red pepper flakes, and cayenne (adjust to taste)
- Sauce – golden balsamic vinegar, orange juice, and garlic
- Finishing – unsalted butter and chopped fresh parsley
- Cornstarch – to thicken the sauce
- Extra-virgin olive oil and butter – for sautéing the shrimp
Video: How to Make Orange Balsamic Shrimp Pasta
Serving Suggestions
This pasta pairs well with a crisp green salad, roasted vegetables, or fresh bread to round out the meal. Simple sides like a mixed side salad, oven-roasted asparagus, or garlic bread complement the citrus-balsamic flavors nicely.
Proper Storage
- To store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- To reheat: Warm gently in the microwave in 30-second intervals, stirring until heated through. Reheat slowly to avoid overcooking the shrimp.
More Pasta Dishes:
- Penne Alla Vodka
- Creamy Lemon Pasta
- Baked Feta Pasta
- Spaghetti Carbonara
- Bacon and Peas Pasta
- Shrimp Scampi
I hope you enjoy this simple, flavorful recipe — please consider leaving a review if you try it.
Orange-Balsamic Shrimp Pasta
Ingredients
- 12 ounces thin spaghetti
- 1 pound medium raw shrimp, peeled and deveined, thawed
- 3 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup golden balsamic vinegar
- 2 cups orange juice
- 6 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside.
- While the pasta cooks, pat the shrimp dry with paper towels.
- In a large bowl, whisk together the cornstarch, crushed red pepper flakes, cayenne, kosher salt, and black pepper. Whisk in the golden balsamic vinegar until the cornstarch is fully dissolved, then whisk in the orange juice and minced garlic. Set the sauce mixture aside.
- Heat the olive oil and 1 tablespoon of butter in a large stainless-steel or nonstick skillet over medium-high heat. Add the shrimp in a single layer as much as possible and sear for 1 minute. Flip with tongs and cook an additional 1–2 minutes until the shrimp are pink and mostly cooked through. Transfer the shrimp to a warm plate using a slotted spoon.
- Add the orange-balsamic mixture to the hot pan and increase the heat to high. Bring to a simmer and cook about 1 minute, until the sauce thickens slightly.
- Stir in the remaining tablespoon of butter, then add the cooked pasta, cooked shrimp, and chopped parsley. Toss everything together until well coated in the sauce.
- Serve immediately in individual bowls and enjoy.
Video
Nutrition
Nutritional information is an estimate and can vary based on products and portion sizes. If exact values matter to you, calculate using the specific ingredients you use.