Lemon-Shrimp Pasta Recipe

Name: Lemon-Shrimp Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. white wine vinegar, 3 Tbsp. lemon juice, 1 1/2 Tbsp. honey, 1 1/2 Tbsp. chopped ginger peel, and more.

Yes, Lemon-Shrimp Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Shrimp Pasta

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