Thai Shrimp and Pasta Salad Recipe
Ingredients
| Farfalle | 6 Ounce, uncooked | |
| Medium | 1 pound, unpeeled | |
| 2 teaspoons hot chile oil | ||
| 2 teaspoons commercial roasted minced garlic | ||
| 1/2 cup low-fat spicy Indonesian dressing | ||
| Green pepper | 1 Cup (16 tbs) | |
| Ground pepper | 1/4 Teaspoon | |
| Mushrooms | 1 Can (10oz), drained | |
Directions
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.
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.
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.
Chef
