Twisted Shrimp Pasta

Ingredients:

for two portions

extra virgin olive oil

½ an orange

1 bay leaf

salt

3 ounces of spaghetti p.p.

½ cup of cream (stabilized)

1 spring onion

a couple of prawns, a handful of shrimp, some scampi, or your own alternative

a few spoons of dry white wine

Procedure:

Bring a large pan of water to the boil and salt it to taste when boiling. Throw in the pasta and stir once or twice to avoid sticking.

Chop the onion and glaze it in the olive oil over low heat.

Add the shrimp. (A lot, if not most of the flavor resides in the skin and heads. If you really cannot stand the hassle of peeling them on your plate, use peeled shrimp.)

As soon as they lose their transparency, deglaze with the wine and add some zest and the juice from the orange, the bay leaf. After a minute add the cream and reduce slightly.

Strain the pasta about a minut before they are al dente ( which allows it to absorb some of you sauce still ), and add it to your sauce. Heat all together for another minute while mixing well.

Serve if you wish for some contrast (in color as well as flavor) with a bit of chopped parsley, or with some red peppercorns.