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Thai Shrimp and Pasta Salad

Prep time 30 mins
Yield 4 (1 1/2-cup) servings.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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