La Romagna Stringozzi all' ARANCIA Orange Pasta

Knife-cut durum wheat pasta made with a shoelace square cut in the artisanal manner. It is the addition of 4 percent orange juice and real orange essential oil that gives this fabulous stringozzi a delicate orange flavor and aroma. While a perfect accompaniment to seafood or duck, it is also a special, low-cal treat with extra virgin and a grating of Parmigiano.

La Romagna pastas, made by the same family business for 50 years in the Umbria region of Italy, contain the finest ingredients available, such as Apulian durum wheat flour, and pure, filtered water. Gradual air-drying before packaging preserves the pasta's hearty structure and full flavor.

Try this Italian pasta with a drizzle of lemon-infused extra virgin olive oil and Parmigiano cheese or tossed with butter and grated orange rind.

Orange Stringozzi with Garlic Shrimp a la Frenchy

• 1 Package Strigozzi Stringozzi all'Arancia Italian Pasta
• 1 pound large shrimp, shelled with tail remaining, rinse and pat dry
• 3/4 C EVOO Olive oil
• Fleur de Sel, French sea salt to taste
• 3-4 Garlic Cloves, peeled and sliced
• 1/4 C Fresh Italian Parsley - chopped
• Grated Parmesan-Reggiano cheese to taste
• 1/2 Fresh Lemon

Set Stringozzi to cook as indicated on package, salted water

In saute pan, heat olive oil to medium-high
Add garlic to pan, remove an d set aside when it begins to brown
Season shrimp with sea salt. Add shrimp to pan, cook quickly, turn when pink, remove and keep warm

Combine cooked, drained pasta, garlic and olive oil, cooked shrimp and toss with parsley. Squeeze lemon over top, toss again.
Top with grated cheese and serve.

Generously serves 4