Lemon-Shrimp Pasta - cooking recipe

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

Preparation

In pan over medium heat, combine vinegar, lemon juice, honey, ginger, garlic and soy sauce.
Add shrimp and bring to a boil. Stir for 3 to 5 minutes and remove from heat.
Lift out shrimp with slotted spoon, reserving liquid.
Cover and refrigerate shrimp.
In separate pan, cook fettucine for 15 minutes and drain.
In large bowl, combine pasta, reserved liquid, shrimp, sesame oil, onions and lemon peel.
Mix lightly.
Cover and refrigerate 2 to 3 hours.