RCI-ND.005.0164.001
Thai Shrimp and Pasta Salad
Purchase pre-cooked shrimp from the seafood department to save precious minutes!
Prep90 min
Cook25 min
Total115 min
Servings4
Difficultyadvanced
Ingredients
- uncooked linguine2 ounces
- ½ cup
- medium shrimp8 ouncescooked and peeled
- thinly sliced Boston lettuce leaves1 cup
- ¼ cup
- chopped unsalted2 tablespoonsdry-roasted peanuts
- ¼ cup
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 2½ teaspoons
- 2 teaspoons
- 1 teaspoon
- garlic cloves2 unitminced
Method
1
Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente, about 9–10 minutes.
10 minutes
2
Drain the linguine and rinse under cold water until cooled completely, then set aside.
2 minutes
3
In a small bowl, whisk together the fresh lime juice, fish sauce, chopped fresh cilantro, green onions, sugar, vegetable oil, minced garlic, and grated ginger until well combined.
4
In a large bowl, combine the cooled linguine, cooked shrimp, shredded carrot, and thinly sliced Boston lettuce leaves.
5
Pour the lime-fish sauce dressing over the linguine mixture and toss gently until all ingredients are evenly coated.
6
Divide the salad among four serving bowls or plates and garnish each portion with fresh cilantro leaves and chopped dry-roasted peanuts.