Pasta With Shrimp and Vidalia Onion Oriental
8 ounces uncooked fettuccine
1/2 cup soy sauce 1/4 cup rice wine vinegar 1 teaspoon ground ginger 1 tablespoon oriental sesame oil 1/8 teaspoon ground red pepper 5 cups Vidalia onion wedges 1 cup sweet red bell pepper cut in 1-inch chunks 1 pound extra large shrimp, peeled and deveined 2 teaspoons cornstarch
Cook fettuccine according to package directions; drain; place in a large bowl and set aside. Preheat broiler.Meanwhile, in a bowl combine soy sauce, vinegar, 1/4 cup water, ginger, sesame oil and ground red pepper. On a rack of a broiler pan place Vidalia onion and red bell pepper. Lightly brush vegetables with soy mixture. Broil until vegetables just start to soften, about 3 minutes; turn and push to side of pan. Place shrimp in a single layer on broiler pan. Lightly brush with soy mixture. Broil until shrimp turn pink, about 1 minute; turn and broil until cooked through, about 1 minute longer. Add shrimp and vegetables to pasta. In a small saucepan combine cornstarch and remaining soy mixture until smooth; bring to a boil, stirring constantly, until thickened about 1 minute; boil and stir 1 minute longer. Toss with pasta; serve immediately. Sprinkle with toasted sesame seeds, if desired.
YIELD: 4 portions
Per portion: 413 calories, 30 gm protein, 56 gm carbohydrate, 8 gm fat, 2,218 mg sodium, 194 mg cholesterol
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YIELD: 4 portions
Per portion: 413 calories, 30 gm protein, 56 gm carbohydrate, 8 gm fat, 2,218 mg sodium, 194 mg cholesterol
Back to Recipes
Source: Rotary International
