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.