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 juice in the bowl to equal ½ cup. In a small bowl combine orange peel, orange juice, water, cornstarch, bouillon granules, 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 to 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. Cook and 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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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 129.3mg||40 %|
|Sodium 136.9mg||5 %|
|Potassium 550.2mg||14 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 18.9g|
|Protein 19.8g||28 %|
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Calories per serving: 237
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