Lemon-Shrimp Pasta Salad

This is a lovely pasta salad with an Asian overtone in the use of ginger which flavors the shrimp along with lemon and honey.

• 1/4 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 1/2 tablespoons honey
• 1/ 1/2 tablespoons fresh ginger, minced
• 1 clove garlic, minced or pressed
• 1 tablespoon soy sauce
• dash of red pepper (cayenne)
• 1 1/2 pound large shrimp, shelled and deveined
• 12 ounces dry fettuccine
• 1 tablespoon sesame oil
• 1/3 cup chopped green onions
• 1 tablespoon grated lemon peel

METHOD

In a 3 to 4 quart pan, combine vinegar, lemon juice honey, ginger, garlic, soy sauce and cayenne. Add shrimp. Bring to a boil over high heat, stirring occasionally. Once boiling, cover and immediately remove from heat. Let stand, stirring occasionally until shrimp are opaque in center when slashed (about 10 minutes). Lift out shrimp with a slotted spoon, reserving cooking liquid. Cover and refrigerate shrimp.

Meanwhile, in a 5 to 6 quart pan, bring 3 quarts water to a boil . Add pasta, return water return to a boil, and cook, uncovered, until al dente, about 8 minutes.(Or cook according to package directions.) Drain, rinse with cold water and drain well.

In 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 to 6 serving

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

back to salad article - more salad recipes

back to pasta recipes

back to shrimp recipes

top of page