2 oz uncooked linguine
1/2 cup shredded carrot
8 oz medium shrimp, cooked and peeled
1 cup thinly sliced boston lettuce leaves
1/4 cup fresh cilantro leaves
2 tbsp chopped unsalted, dry-roasted peanu, ts
1/4 cup fresh lime juice
2 tbsp fish sauce
2 tbsp chopped fresh cilantro
1 tbsp chopped green onions
2 1/2 tsp sugar
2 tsp vegetable oil
1 tsp grated peeled fresh ginger
2 garlic cloves, minced
A Recipe for
Thai Shrimp-And-Pasta Salad
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This is a recipe for Thai Shrimp-And-Pasta Salad from the recipe cookbook of Recipes-to-go (Meal)
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Store the shrimp-pasta mixture and vinaigrette separately in the
refrigerator; toss just before serving. Fish sauce is a salty
condiment that accounts for the high sodium content of this salad. It
comes bottled and is sometimes labeled nam pla in Asian markets or
your supermarket's ethnic-food section.
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.
2. Combine lime juice and remaining ingredients in a jar. Cover
tightly, and shake vigorously. Pour over pasta mixture, tossing
gently to coat. Yield: 2 servings (serving size: 2 cups).
CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g);
PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM
1,512mg; CALC 80mg
Reprinted from Cooking Light Magazine website:
http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html
Serves: 2
Thai Shrimp-And-Pasta Salad Recipe brought to you by Recipes To-Go