Thai Shrimp-and-Pasta Salad

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Yield
2 servings (serving size: 2 cups)
March 1998
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

  • Calories 367
  • Caloriesfromfat 28%
  • Fat 10.6g
  • Satfat 2g
  • Monofat 3.8g
  • Polyfat 4.8g
  • Protein 26.2g
  • Carbohydrate 37.4g
  • Fiber 3.2g
  • Cholesterol 166mg
  • Iron 4.9mg
  • Sodium 1512mg
  • Calcium 80mg

How to Make It

Step 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.

Step 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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