Thai Shrimp and Pasta Salad

Yield: 4 (1 1/2-cup) servings.
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 20%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25g
  • Carbohydrate: 39.6g
  • Fiber: 1.3g
  • Cholesterol: 129mg
  • Iron: 0.0mg
  • Sodium: 533mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  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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