Thai Shrimp and Pasta Salad

THAI SHRIMP AND PASTA SALAD

Submitted by Richard, Bradenton, FL Source: Cooking Light magazine

2 servings (serving size: 2 cups)

Purchase pre-cooked shrimp from the seafood department to save precious minutes!

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

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. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat.

Nutrition Facts

2 servings (serving size: 2 cups)

Facts per Serving

Calories: 367 Fat: 11g Carbohydrates: 37g Cholesterol: 166mg Sodium: 1mg Protein: 26g

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