Orange Shrimp with Fettuccine

We got this from the Better Homes & Gardens cookbook. I imagine it might taste good cold, too, but we had it hot.
-Steve

12 oz fresh or frozen peeled and deveined shrimp
6 oz dried fettuccine or linguine (this was far too little for the amount of sauce produced, we thought, so we'd double it to 12 oz. next time)
1 red or green sweet pepper, cut into 3/4 in. squares
1 T cooking oil
1/2 tsp finely shredded orange peel
2/3 c. orange juice
1 T cornstarch
1 tsp chicken bouillon granules
1/2 tsp toasted sesame oil (we just used olive oil)
1/4 tsp salt
1/8 tsp ground red pepper (all we had were red pepper flakes)
6 oz. frozen pea pods, thawed
2 oranges, peeled and sectioned

1. Thaw shrimp and peapods. Cook fettuccine for 8 to 10 min. or till tender but still firm. Drain well; keep warm.

2. Meanwhile, in a large skillet cook sweet pepper in hot oil for 1 to 2 minutes or till crisp-tener. Remove from skillet. Add shrimp to skillet; cook and stir about 2 minutes or till shrimp turn pink. Remove shrimp.

3. Combine orange peel, orange juice, cornstarch, bouillon, sesame oil, salt, and ground red pepper; add to skillet. Cook and stir till thickened and bubbly. Retrun shrimp and sweet pepper to skillet; stir to coat. Gently stir in pea pods and orange sections; heat through. Serve shrimp mixture over fettuccine.