Thai Shrimp-and-Pasta Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 367
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 4.8g
  • Protein: 26.2g
  • Carbohydrate: 37.4g
  • Fiber: 3.2g
  • Cholesterol: 166mg
  • Iron: 4.9mg
  • Sodium: 1512mg
  • Calcium: 80mg


  • 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


  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.
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