| 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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