Thaw shrimp, if frozen. In a large skillet cook sweet peppers and onion covered in small amount of boiling water until tender (about 3 minutes). Drain. Toss shrimp with cornstarch.
Stir shrimp, marsala, lemon peel, lemon juice, basil, salt, and crushed red pepper into the skillet. Cover and let cook over medium heat for 4 to 6 minutes or until shrimp turn pink, stirring occasionally. Serve with hot cooked orzo. Garnish with lemon slices. Makes 4 servings.