Thai Shrimp-&-Pasta Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #32083
May 14, 2019
Categories: Dinner, Lunch, Salads, Fish/Seafood Salad, Shellfish, Shrimp, Pasta, Linguine, Vegetables, Carrot, Easy/Beginner Cooking, Small Batch Cooking, No Eggs, Non-Dairy more
"This is out of my "Two's Company" cookbook...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 found in your supermarket's ethnic-food section."
Ingredients
Nutritional
- Serving Size: 1 (325.1 g)
- Calories 365.6
- Total Fat - 9 g
- Saturated Fat - 1.6 g
- Cholesterol - 189 mg
- Sodium - 2798.5 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 4.6 g
- Sugars - 8.6 g
- Protein - 32.8 g
- Calcium - 99.5 mg
- Iron - 1.9 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.2 mg
Step 1
Bring 4 cups water to a boil in a large saucepan. Add pasta, and cook 9 1/2 minutes. Add carrot; cook an additional 30 seconds. Drain; rinse under cold water. Drain; let cool. Combine pasta mixture, shrimp, lettuce, cilantro, and peanuts in a large bowl; toss well. Combine lime juice and next 7 ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently to coat.
Step 2
Serving size is 2 cups.
Tips & Variations
No special items needed.
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