Monday, March 1, 2010

Thai Shrimp and Pasta Salad JC Recipe

Thai Shrimp and Pasta Salad


Recipe Details


To Prepare: 30 minutes
To Cook: 5 minutes


  • 6

    oz farfalle (bow tie pasta), uncooked

  • 1

    lb unpeeled medium-size fresh shrimp

  • 2

    tsp hot chile oil

  • 2

    tsp commercial roasted garlic, minced

  • 1/2

    cup low-fat spicy Indonesian dressing

  • 1

    cup green pepper, cut into strips

  • 1/4

    tsp freshly ground pepper

  • 1

    (15 oz) can straw mushrooms, drained

  • 8

    lime wedges (optional)


  1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside.
  2. Peel and devein shrimp. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; sauté 3 minutes or until shrimp turn pink. Add dressing to skillet, deglazing skillet by scraping particles that cling to bottom. Stir in green pepper, ground pepper and mushrooms. Bring to a boil; reduce heat and simmer, uncovered, 2 minutes.
  3. Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.

    Makes 4 Servings. Per Serving: 2 Starch, 1 Vegetable, 2 1/2 Meat, 1/2 Fat.

Nutrition Info Per Serving

Calories 322

Carbohydrate 39.6g

Protein 25g

Fat 7.2g

Cholesterol 129mg

Sodium 533mg

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