Linguine with orange jus and scampi

Ingredients for 4 servings:

• 400g linguine
• 1 blood orange(s), organic
• 2 shallots
• ½ pepperoncini
• 400 g scampi, pre-cooked, tail-on
• 3 tbsp olive oil
• 2 tbsp butter
• dashes lemon juice
• 1 sprig(s) mint
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the orange, peel the zest from half the orange using a zester, and set aside. Juice the orange. Peel and finely chop the shallots. Cut the chili pepper into rings. Cook the pasta in plenty of salted water until al dente. Measure out 200 ml of the cooking water and set aside. Drain the pasta and let it drain. Heat 1/3 each of the oil and butter in a frying pan. Sauté the shallots and chili pepper. Deglaze with 1/3 of the pasta cooking water, lemon and orange juice, and reduce slightly. Add the linguine and scampi and mix with almost the remaining 2/3 of the pasta cooking water. Simmer gently until the liquid has almost completely evaporated. Add the remaining oil, butter, orange zest, and mint leaves. If necessary, add the remaining pasta cooking water. Season with salt and pepper and serve.