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 into
1-inch pieces
1 pound extra large shrimp, peeled and deveined
2 teaspoons cornstarch
Cook fettuccine according to package directions; drain, place in a large bowl and set aside. Preheat the broiler.
Meanwhile, in a small bowl, combine soy sauce, vinegar, 1/4 cup water, ginger, sesame oil and ground red pepper.
On a broiler pan rack, place Vidalia onion and red bell pepper. Lightly brush with soy mixture. Broil until vegetables start to soften, about 3 minutes; turn and push to side of pan. Place shrimp in a single layer on broiler pan. Lightly brush with soy mixture. Broil until shrimp just turn pink, about 1 minute; turn and broil other side 1 minute. Add shrimp and vegetables to pasta.
In a small saucepan, combine cornstarch and remaining soy mixture until smooth; bring to a boil, stirring until thickened, about 1 minute or so. Toss with pasta and serve immediately.