Fettucine With Shrimp And Sesame Ginger Sauce

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This recipe features sweet onions such as Vidalia, Maui or Texas.  The sauce combines soy sauce, rice wine vinegar, sesame oil and ground ginger.
  • PrepN/A |
  • TotalN/A |
  • Serves 4

Ingredients

    • 8 ounces uncooked fettucine
    • 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 sweet onions (Vidalia, Maui) wedges
    • 1 cup sweet red bell pepper cut in 1-inch chunks
    • 1 pound extra large shrimp, peeled and deveined
    • 2 teaspoons cornstarch

Instructions

Cook fetucine 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, unitl thickened about 1 minute; boil and stir 1 minute longer. Toss with pasta; serve immediately. Sprinkle with toasted sesame seeds, if desired.
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