Sunday, December 7, 2014

Savory Sunday~ Thai Shrimp Pasta Salad

Its that time of the week again! New recipes for y'all to try out! This Sunday I am giving y'all the recipe to Thai Shrimp Pasta Salad!
~Blythe, Charlene A. Wilson's PA

Thai Shrimp Pasta Salad


  • 6  ounce(s)  farfalle (bow tie pasta), uncooked
  • 1  lb(s)  unpeeled medium-size fresh shrimp
  • 2  tsp  hot chile oil
  • 2  tsp  commercial roasted garlic, minced
  • 1/2  cup(s)  low-fat spicy Indonesian dressing
  • 1  cup(s)  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.

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