Lemon Shrimp Pasta Salad

Ingredients

3 tablespoons Lemon Juice
1 1/2 tablespoons Honey
1 1/2 tablespoons Chopped Fresh Ginger
1 Clove Garlic Minced
1 tablespoon Soy Sauce, Low Sodium
1 dsh Cayenne
1 1/2 pounds Large Shrimp Shelled, Deveined
12 ounces Fettuccine
1 tablespoon Sesame Oil
cup Chopped Green Onions
1 tablespoon Grated Lemon Peel

Preparation

1
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
2
(about 10 min). Lift out shrimp with a slotted spoon, reserving cooking liquid. Cover and refrigerate shrimp.
3
Meanwhile, in a 5 - 6 qt pan, bring 3 qts water to a boil over high heat.
4
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.
5
Drain, rinse with cold water, and drain well again.
6
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.
7
Makes 4 - 6 servings

Tools

 



Yield:

6.0 servings

Added:

Wednesday, December 9, 2009 - 10:56pm

Creator:

Anonymous

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