| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Eat-lf mail, Fruits, Low fat, Main dishes, Pasta | 6 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <reggie@reggie.com> on Jun 27, 1999, converted by MM_Buster v2.0l.
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