Title: Lemon Shrimp Pasta Salad
Categories: Eat-lf mail, Fruits, Low fat, Main dishes, Pasta
Yield: 6 servings

1/4 c White Wine Vinegar
3 tb Lemon Juice
1 1/2 tb Honey
1 1/2 tb Chopped Fresh Ginger
1 Clove Garlic; Minced
1 tb Soy Sauce; Low Sodium
1 ds Cayenne
1 1/2 lb Large Shrimp; Shelled,
-Deveined
12 oz Fettucine
1 tb Sesame Oil
1/3 c Chopped Green Onions
1 tb Grated Lemon Peel

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 374.1 Total Fat 5.1g Sat Fat 0.8g Carb 50g Fib 1.7g Pro 30.6g
Sod 254mg CFF 12.5%

Recipe by: Sunset Fresh Ways With Salad

Posted to EAT-LF Digest by Reggie Dwork on Jun 27,
1999, converted by MM_Buster v2.0l.