- Recipes Home
- Interest Groups
Thai Shrimp and Pasta Salad Recipe
|Farfalle||6 Ounce (Bow Tie Pasta, Uncooked)|
|Unpeeled medium shrimp||1 Pound (Fresh)|
|Hot chili oil||2 Teaspoon|
|Roasted minced garlic||2 Teaspoon (Commercial)|
|Low fat spicy indonesian dressing||1⁄2 Cup (8 tbs)|
|Green pepper strips||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Canned straw mushrooms||15 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 1719 Calories from Fat 449
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 7.9 g39.6%
Trans Fat 0 g
Cholesterol 718.2 mg
Sodium 2440.8 mg101.7%
Total Carbohydrates 181 g60.2%
Dietary Fiber 19.3 g77.2%
Sugars 14.3 g
Protein 131 g262.2%
Vitamin A 26.6% Vitamin C 199.8%
Calcium 29.8% Iron 115.8%
*Based on a 2000 Calorie diet
Drain; rinse with cold water, and drain again.
Place pasta in a large bowl; set aside.
Peel and devein shrimp.
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add shrimp and garlic; saute 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.
Add shrimp mixture to pasta; toss lightly.
Serve warm or chilled.
Garnish with lime wedges, if desired.