Yield: 12 servings.
48 shrimp, #16-20, peeled and deveined
11/2 cups red onion, diced 1/4"
3/4 cup olive oil
3 lbs. SunkistÆorange segments
21/4 cups SunkistÆ orange juice, fresh
11/2 quarts Alfredo sauce, prepared
1/4 cup fresh dill, chopped
41/2 lbs. spinach fettuccini, cooked, drained, warm
3/4 cup tomato, diced 1/4"
Slice shrimp in half lengthwise. Cover and hold refrigerated.
To make one portion: In medium sautè pan, sautè 8 shrimp halves and 2 Tbsp. diced red onions in 1 Tbsp. olive oil. Cook until shrimp just begins to turn pink. Add 3 oz. orange segments and 3 Tbsp. orange juice and bring to a simmer. Stir in 1/2 cup Alfredo sauce and 1 tsp. chopped dill, blending thoroughly, heating through. Add 6 oz. fettuccini and toss to coat with sauce. Mound fettuccini with sauce on serving plate. Garnish with 1 Tbsp. diced tomatoes and 1 oz. orange segments. Serve immediately.