Lemon shrimp pasta salad

6 servings

Ingredients

Quantity Ingredient
¼ cup White Wine Vinegar
3 tablespoons Lemon Juice
1½ tablespoon Honey
1½ tablespoon Chopped Fresh Ginger
1 Clove Garlic; Minced
1 tablespoon Soy Sauce; Low Sodium
1 dash Cayenne
1½ pounds Large Shrimp; Shelled, Deveined
12 ounces Fettucine
1 tablespoon Sesame Oil
⅓ cup Chopped Green Onions
1 tablespoon Grated Lemon Peel

Directions

In a 3 - 4 qt pan, combine vinegar, lemon juice, honey, ginger, garlic, soy sauce,and red pepper; add shrimp. Bring to a boil over high heat, stirring occasionally; cover and immediately remove from heat. Let stand, stirring occasionally, until shrimp are opaque in center when slashed (about 10 min). Lift out shrimp with a slotted spoon, reserving cooking liquid. Cover and refrigerate shrimp.

Meanwhile, in a 5 - 6 qt pan, bring 3 qts water to a boil over high heat.

Add pasta; let water return to a boil and cook, uncovered, just until tender to bite (about 15 min). Or cook according to package directions.

Drain, rinse with cold water, and drain well again.

In a large bowl, combine pasta, reserved cooking liquid, shrimp, sesame oil, onions, and lemon peel. Mix lightly; using 2 spoons, until well coated. If made ahead, cover and refrigerate until next day.

Makes 4 - 6 servings

NOTES : Cal 374⅒ Total Fat 5.1g Sat Fat 0.8g Carb 50g Fib 1.7g Pro 30.6g Sod 254mg CFF 12½%

Recipe by: Sunset Fresh Ways With Salad Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jun 27, 1999, converted by MM_Buster v2.0l.

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