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Thai Shrimp-and-Pasta Salad

Yield 2 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

  1. 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.

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