MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mostaccioli And Shrimp With Tangerine-Basil Sauce
 Categories: Pasta, Seafood
      Yield: 4 Servings
 
      1 lb Mostaccioli, Ziti, or
           - other medium pasta
           - shape; uncooked
  5 1/2 c  Tangerine or orange juice;
           - divided
      1 lg Yellow onion; minced
      1 tb Minced; seeded jalapeno
      2    Bay leaves
      2 tb Minced garlic; divided
      1 tb Olive or vegetable oil
      1 md Red onion; thinly sliced
      1 lb Medium shrimp; peeled
           - and deveined
           Salt
           Freshly ground pepper
      1 c  Brie cheese (4 oz); diced
      2 tb Basil leaves; thinly sliced
      1 c  Tangerine segments or
           - orange segments
    1/3 c  Slivered almonds;
           - lightly toasted
 
  Combine 5 cups of the tangerine or orange juice, the yellow onion,
  jalapeno, bay leaves and 1 tablespoon of garlic in a medium
  saucepan. Bring to a boil and cook until liquid is reduced by
  2/3rds. Remove the bay leaves. Allow to cool. Transfer juice
  mixture to a blender and blend until smooth. Add salt and pepper to
  taste and set aside.
  
  Prepare pasta according to package directions. While pasta is
  cooking, add the oil, red onion and shrimp to a medium skillet.
  Saute 1 minute. Add the remaining 1/2 cup tangerine or orange juice
  to the skillet and cook over low heat.
  
  Drain the pasta, return it to the pot and add the reserved orange
  sauce and the shrimp mixture. Cook over low heat 1 minute. Stir in
  the Brie and basil. Stir until the Brie is melted. Transfer to a
  serving bowl. Garnish with orange segments and toasted almonds.
  Serve immediately.
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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