This is a print preview of "Citrus Shrimp with Penne" recipe.

Citrus Shrimp with Penne Recipe
by Heather Hodges

Citrus Shrimp with Penne

This actually tastes better the next day. This would also taste very good made with chicken.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 6 servings

Ingredients

  • 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

Directions

  1. Thaw shrimp, if frozen. Cook pasta according to package directions. Drain; keep warm.
  2. 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.
  3. 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.
  4. 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.