Lemon Shrimp Pasta Salad

• 1/4 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons fresh ginger Chopped
• 1 clove garlic Minced
• 1 tablespoon soy sauce Low Sodium
• 1 cayenne
• 1 1/2 pounds large shrimp Shelled, Deveined
• 12 ounces fettuccine
• 1 tablespoon sesame oil
• green onions cup Chopped
• 1 tablespoon grated lemon peel

1. 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
2. (about 10 min). Lift out shrimp with a slotted spoon, reserving cooking liquid. Cover and refrigerate shrimp.
3. Meanwhile, in a 5 - 6 qt pan, bring 3 qts water to a boil over high heat.
4. 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.
5. Drain, rinse with cold water, and drain well again.
6. 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.

white wine vinegar, lemon juice, honey, fresh ginger, garlic, soy sauce, cayenne, shrimp, fettuccine, sesame oil, green onions

Taken from www.yummly.com/recipe/Lemon-Shrimp-Pasta-Salad-1661277 (may not work)