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Add a photoThis actually tastes better the next day. This would also taste very good made with chicken.
Raciónes: 6 servings
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Ingredientes
- 12 oz. fresh or frozen peeled and deveined medium shrimp
- 8 oz. dried penne or bow ties (4 cups)
- 1 tsp. finely shredded orange peel (set aside)
- 2 oranges
- Orange juice
- t c. water
- 1 Tbs. cornstarch
- 1 tsp. instant chicken bouillon granules
- 1 tsp. toasted sesame seed oil
- { tsp. salt
- 1/8 tsp. ground red pepper
- 1 red or green sweet pepper, cut into t inch squares (about 1 cup)
- 1 Tbs. cooking oil
- 1 t c. fresh pea pods (or one 6 oz. bag frozen), trimmed, thawed and halved
- diagonally
Direcciones
- Thaw shrimp, if frozen. Cook pasta according to package directions. Drain; keep warm.
- Meanwhile, after shredding peel from oranges, remove remaining peels. Section the oranges over a bowl to catch the juice; set oranges aside. Add enough orange juice to the bowl to equal t c. In a small bowl, combine orange peel, orange juice, water, cornstarch, bouillon, sesame oil, salt, and ground red pepper; set aside.
- In a large skillet, cook sweet pepper in hot oil over medium-high heat for 1-2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
- Stir orange juice mixture; add to skillet. Cookand stir until thickened and bubbly. Return shrimp and sweet pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 36 | 15% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 86mg | 29% |
| Sodium 90mg | 4% |
| Potassium 256mg | 7% |
| Total Carbs 32.66g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.93g | 2% |
| Protein 16.82g | 27% |
