Orange Shimp Fettucinne

12 oz fresh or frozen peeled and deveined shrimp 6 oz dried fettuccine or linguine
1 red or green sweet pepper, cut into 3/4-inch squares
1 T cooking oil
1/2 tsp finely shredded orange peel
2/3 cup orange juice
1 T cornstarch
1 tsp instant chick bouillon granules
1/2 tsp toasted sesame oil
1/4 tsp salt
1/8 tsp ground red pepper
6 oz frozen pea pods, thawed
2 oranges, peeled and sectioned

1. Thaw shwimp, if frozen. Cook fettuccine for 8 for 10 minutes or till tender but still firm. Drain well; keep warm.
2. Meanwhile, in a large skillet cook sweet pepper in hot oil for 1 to 2 minutes or till crisp-tender. Remove sweet pepper. Add shrimp to skillet; cook and stir about 2 minutes or till shrimp turn pink. Remove shrimp.
3. Combine orange peel, orange juice, cornstarch, bouillon granules, sesame oil, salt, and ground red pepper; add to skillet. Cook and stir till thickened and bubbly. Return shrimp and sweet pepper to skillet; stir to coat. Gently stir in pea pods and orange sections; heat through. Serve shrimp mixture over fettuccine. Makes 4 main-dish servings.

Tony, Matt, and I cooked this last Saturday (Matt's pick). It was a quick prep, maybe 30 minutes, and DELICIOUS! Yum yum yum. It comfortably fed the three of us (4 is a stretch). I wonder if mandarin oranges would be better? I thought the oranges were a bit overpowering but the boys didn't think so.