Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce.
4 ounces uncooked linguine
12 ounces peeled and deveined medium shrimp
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon fish sauce
4 cups torn romaine lettuce
1 1/4 cups vertically sliced red onion
1/4 cup matchstick-cut carrots
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/3 cup chopped dry-roasted cashews, unsalted
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.