Lemon Shrimp Pasta Salad
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:56pm

Ingredients




1/4 cup White Wine Vinegar
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