|1 lb mostaccioli|
|5 1/2 cup tangerine juice|
|1 large yellow onions • minced|
|1 tbsp jalapeño chile • minced, seeded|
|2 bay leaves|
|2 tbsp garlic • minced|
|1 tbsp oil|
|1 medium red onion • thinly sliced|
|1 lb medium shrimp • peeled and deveined|
|salt and pepper to taste|
|1 cup brie • cubed|
|2 tbsp basil leaves • thinly sliced|
|1 cup tangerine segments|
|1/3 cup slivered almonds - toasted|
Combine 5 cups of the tangerine 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. 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 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 tangerine segments and toasted almonds. Serve immediately.