Thai Shrimp and Pasta Salad

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 322
Caloriesfromfat 20 %
Fat 7.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25 g
Carbohydrate 39.6 g
Fiber 1.3 g
Cholesterol 129 mg
Iron 0.0 mg
Sodium 533 mg
Calcium 0.0 mg


6 ounces farfalle (bow tie pasta), uncooked
1 pound unpeeled medium-size fresh shrimp
2 teaspoons hot chile oil
2 teaspoons commercial roasted minced garlic
1/2 cup low-fat spicy Indonesian dressing
1 cup green pepper strips
1/4 teaspoon freshly ground pepper
1 (15-ounce) can straw mushrooms, drained
Lime wedges (optional)


Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside.

Peel and devein shrimp. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; saute 3 minutes or until shrimp turn pink. Add dressing to skillet, deglazing skillet by scraping particles that cling to bottom. Stir in green pepper, ground pepper, and mushrooms. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes.

Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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