11 Reviews

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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teresas March 03, 2007

This was way way better the next day. As written, I think there was too much dressing. I added a lot of crunchy veggies to fill this out (and butter beans) yum. thanks

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PrincessPage August 04, 2011

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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LifeIsGood May 23, 2011

Very good. Added a little peanut butter, but I don't think it was necessary.

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cewrdh October 03, 2009

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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Efz001 in the Midwest US July 29, 2009

I made this to take to a luncheon. It traveled well. I loved the dressing. I used iceberg lettuce and a combination of regular and galanga ginger. I forgot the peanuts in the photo, but added them at the last minute as a garnish so they would stay crunchy. Very good cold pasta salad.

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Kathy228 December 16, 2007

Great dressing. Didn't add the ginger but it still turned out fine. The next time I will try beef instead of prawns, pine nuts instead of peanuts, and maybe sprinkle sesame seeds on the top.

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Carmen NZ August 09, 2007

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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Canadian_in_the_Bay April 14, 2007

Hi, I made this a while ago and forgot to post a review. It is definitely a five star plus.... The only change I made was ommitting the green onions since my husband is alergic to them. Leanne

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Chef at Heart April 05, 2007
Thai Shrimp-And-Pasta Salad