Thai Shrimp and Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 ounces farfalle (bow tie pasta), uncooked |
1 pound unpeeled medium-size fresh shrimp |
2 teaspoons hot chile oil |
2 teaspoons commercial roasted minced garlic |
1/2 cup low-fat spicy indonesian dressing |
1 cup green pepper strips |
1/4 teaspoon freshly ground pepper |
1 (15-ounce) can straw mushrooms, drained |
lime wedges (optional) |
Directions:
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; 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.
3. Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.
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