Peel and devein shrimp, marinate in half the lemon peel and ginger. Set aside for 1 hour (refrigerated).
Slice red bell pepper in thin strips. Cut up scallions in small rings. Place oil and butter in a pan. Saute shrimp, red peppers, scallions, ginger, until shrimp are almost cooked. Add cream, flour, sugar and salt and pepper to taste. Add lemon juice. Stir until it bubbles and slightly thick. Serve over hot cooked linguini. Garnish with remaining grated lemon.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 345 (52%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 460mg||142 %|
|Sodium 449.3mg||15 %|
|Potassium 490mg||13 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 35.7g|
|Protein 43.1g||62 %|
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Calories per serving: 665
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