Melt butter in heavy large skillet over medium-high heat. Add shrimp and cook until just pink, about 1 minute per side. Transfer shrimp to plate. Add shallots and jalapeno to skillet and saute 1 minute. Add wine and bring to boil. Mix in orange juice and cream. Boil until reduced to tihin sauce, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate shrimp and sauce separately).
Cook pasta in large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally to prevent sticking. Drain
Bring sauce to simmer. Add shrimp and cook until heated through. Add pasta and toss well. Divide pasta among plates. Sprinkle with minced fresh parsley and serve.
Serves 4.