Pasta With Asian Shrimp and Vidalia Onion

  • 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

Per portion: 413 calories
30gm protein
56gm carbohydrate
8gm fat
2,218mg sodium
194mg cholesterol

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 the pan. Place shrimp in a single layer on a 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