Mostaccioli and Shrimp with Tangerine Basil Sauce

Serves 4 to 6Mostaccioli and Shrimp with Tangerine Basil Sauce

1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
5 1/2 cups tangerine or orange juice, divided
1 large yellow onion, minced
1 tbsp. minced, seeded jalapeño pepper
2 bay leaves
2 tbsp. minced garlic, divided
1 tbsp. olive or vegetable oil
1 medium red onion, thinly sliced
1 pound medium shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1 cup diced Brie cheese (about 4 oz.)
2 tbsp. thinly sliced basil leaves
1 cup tangerine or orange segments
1/3 cup slivered almonds, lightly toasted

Combine 5 cups of the tangerine or orange juice, the yellow onion, jalapeño, bay leaves and 1 tablespoon of garlic in a medium saucepan. Bring to a boil and cook until liquid is reduced by two-thirds. 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. Sauté 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.