Thai Shrimp-and-Pasta Salad

recipe

Yield:

2 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 367
Caloriesfromfat 28 %
Fat 10.6 g
Satfat 2 g
Monofat 3.8 g
Polyfat 4.8 g
Protein 26.2 g
Carbohydrate 37.4 g
Fiber 3.2 g
Cholesterol 166 mg
Iron 4.9 mg
Sodium 1512 mg
Calcium 80 mg

Ingredients

2 ounces uncooked linguine
1/2 cup shredded carrot
8 ounces medium shrimp, cooked and peeled
1 cup thinly sliced Boston lettuce leaves
1/4 cup fresh cilantro leaves
2 tablespoons chopped unsalted, dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
2 1/2 teaspoons sugar
2 teaspoons vegetable oil
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced

Preparation

Cook pasta in boiling water 9 1/2 minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.

Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat.

Note:

March 1998
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