Stir Fry Shrimp with Lemon Pepper Fettuccini

  • 1 Pkg  Rossi Pasta Lemon Pepper Fettuccini
  • 1 1/2  lb  medium shrimp (peeled and deveined)
  • 2  tablespoon  butter
  • 2  tablespoon  extra virgin olive oil
  • 2   garlic cloves (minced through a press)
  • 1  large green bell pepper (thinly sliced)
  • 1  medium large sweet onion (thinkly sliced)
  • 1 8  ounce  package white mushrooms (thinly sliced)
  • 1/4  cup  teriyaki sauce
  • 2   tablespoon  corn starch
  • 2/3  cup  water
  • 1   lemon
  • 2  ounce  Parmesan-Reggiano cheese
  • 1  tablespoon  cajun spice
  •   salt & freshly ground black pepper
In a wok or large skillet on medium heat, cook the shrimp in 1TBS butter and 1 TBS olive oil. Sprinkle the Cajun Spice over the shrimp and drizzle with the juice of half of the lemon. Cook the shrimp until just cooked through (pink). Remove the shrimp from the wok and set aside (leaving the butter/oil/lemon liquid in the wok). Add the chopped onion and garlic to the liquid and stir fry on medium heat until tender (about 5 minutes). Add the sliced green pepper to the onions and stir fry for another 3 minutes. Clear the bottom of the wok by pushing onion and green pepper up the sides for 4 minutes. Incorporate the onions, green pepper and mushrooms together and stir fry for 3 minutes at medium heat. Remove from heat; add the cooked shrimp and cover. Cook the Lemon Pepper Fettuccini according to the package. While the pasta is cooking, combine the teriyaki sauce with the corn starch, stirring vigorously to remove lumps. Add the 2/3 cup of water to the teriyaki/corn starch mixture and stir. Turn the heat up to medium high in the wok and add the teriyaki/cornstarch mixture and stir until sauce starts to thicken then remove from heat. Serve over cooked pasta (drizzle the last of the lemon juice from the lemon and grate cheese over each plate. Serve.