Lemon-Shrimp Pasta

Name: Lemon-Shrimp Pasta
Ingredients: 1/4 c. white wine vinegar; 3 Tbsp. lemon juice; 1 1/2 Tbsp. honey; 1 1/2 Tbsp. chopped ginger peel; 1 clove garlic, minced; 1 Tbsp. soy sauce; 1 1/2 lb. large shrimp, shelled and deveined; 12 oz. dry fettucine; 1 Tbsp. sesame oil; 1 Tbsp. grated lemon peel; 1/3 c. chopped green onions

11 ingredients

8 steps

Ingredients

1/4 c. white wine vinegar
3 Tbsp. lemon juice
1 1/2 Tbsp. honey
1 1/2 Tbsp. chopped ginger peel
1 clove garlic, minced
1 Tbsp. soy sauce
1 1/2 lb. large shrimp, shelled and deveined
12 oz. dry fettucine
1 Tbsp. sesame oil
1 Tbsp. grated lemon peel
1/3 c. chopped green onions

Directions

1

In pan over medium heat, combine vinegar, lemon juice, honey, ginger, garlic and soy sauce.
2

Add shrimp and bring to a boil. Stir for 3 to 5 minutes and remove from heat.
3

Lift out shrimp with slotted spoon, reserving liquid.
4

Cover and refrigerate shrimp.
5

In separate pan, cook fettucine for 15 minutes and drain.
6

In large bowl, combine pasta, reserved liquid, shrimp, sesame oil, onions and lemon peel.
7

Mix lightly.
8

Cover and refrigerate 2 to 3 hours.