Thai Shrimp-And-Pasta Salad
photo by LifeIsGood
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 ounces linguine
- 1⁄2 cup carrot, shredded
- 1⁄2 lb medium shrimp, cooked and peeled
- 1 cup boston lettuce leaf, thinly sliced
- 1⁄4 cup fresh cilantro leaves
- 2 tablespoons unsalted dry roasted peanuts, chopped
- 1⁄4 cup fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fish sauce
- 1 tablespoon green onion, chopped
- 2 1⁄2 teaspoons sugar
- 2 teaspoons vegetable oil
- 1 teaspoon fresh ginger, peeled and grated
- 2 garlic cloves, minced
directions
- Cook pasta in boiling water for 9 1/2 minutes, omitting fat and salt.
- Add carrots and cook an additional 30 seconds.
- Drain and rinse with cold water.
- Combine pasta mixture, shrimp, lettuce, cilantro leaves and peanuts in a large bowl. Toss well.
- Combine lime juice and remaining 7 ingredients in a jar.
- Cover tightly and shake vigorously.
- Pour over pasta mixture, tossing gently to coat.
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Reviews
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This is exactly the same recipe that I have in my old weight watcher's cookbook called "Two's Company". It has 8 points for 2 cups. You want to store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. This has a nice tangy asian flavor and it makes alot. Thanks, rickololic83 for posting.
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This is such a tasty treat. It worked really well for a busy weeknight, too. The only change I made was to use rice noodles instead of the linguine. That way, I didn't even have to cook the noodles, just put boiling water over them and let sit for 10 minutes before draining (I added the carrots in at about 8 minutes). Thanks for the quick, healthy and great-tasting recipe!
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My bf is a vegan, and I had him make this without the shrimp for himself. I sauted some shrimp for my helping as I'm not vegan. This is quite tasty and we have been talking about it for weeks since we've had it. For the fish sauce, we used soy sauce and a little extra of it as well. :) Very enjoyable for a summer day!
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Tweaks
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This is such a tasty treat. It worked really well for a busy weeknight, too. The only change I made was to use rice noodles instead of the linguine. That way, I didn't even have to cook the noodles, just put boiling water over them and let sit for 10 minutes before draining (I added the carrots in at about 8 minutes). Thanks for the quick, healthy and great-tasting recipe!
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I made this for dinner last night and both my husband and I fell in love with this dish. I used spaghetti in place of fettuccine and spinach leaves instead of lettuce because those items did not make it onto my shopping list (I guess it was an oversight). This is the perfect meal for a summer night. I can't wait to try it with chicken. My only suggestion is that perhaps a little less cilantro be used. I like cilantro but I found it a little over-powering.
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This is one of the best recipes I have made from ZAAR! OuTsTanDinG!!! Zesty from the lime juice, I just couldn't get enough of it! I used mixed baby greens in place of the boston lettuce and the salad was so colorful. I ended up with some extra dressing so I'll use that on a green salad tomorrow! Thank you so much rickoholic for my new favorite pasta salad recipe!
RECIPE SUBMITTED BY
Stacee R.
United States