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Asian Shrimp and Noodle Salad


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Things can certainly get busy, making weeknight dinners a struggle. And after the rich state fair food you may have indulged in and the countless burgers and brats grilled since the beginning of summer, a quick and easy—and also light and healthy—meal option is in order. In this recipe by Leslie Glover Pendleton, author of Simply Shrimp, Salmon, and (Fish) Steaks and Simply Shellfish, which appeared in Real Food, thin spaghetti and shrimp are tossed with fresh ginger, sweet and hot peppers, herbs, and tangy lime juice to create a healthy, colorful, and refreshing one-dish meal. Cooking the shrimp and pasta in the same water adds some extra flavor to the pasta, but to save time, precooked and peeled shrimp can be used.
 

Asian Shrimp and Noodle Salad

Serves 4

½ c. fresh lime juice
2 Tbsp. water
1 Tbsp. peeled and minced fresh ginger
1½ Tbsp. sugar
½ to ¾ tsp. hot red pepper flakes
2 tsp. salt
1½ lbs. medium to large raw shrimp in the shell
½ lb. thin spaghetti or vermicelli
2 bell peppers (red, yellow, and/or orange), sliced into very thin strips
¾ c. thinly sliced scallions
¼ c. coarsely chopped fresh basil
¼ c. coarsely chopped fresh mint
¼ c. coarsely chopped cilantro

In a large salad bowl, stir together lime juice, water, ginger, sugar, pepper flakes, and salt, making sure sugar is dissolved. Set aside.

Bring a large pot of generously salted water to a boil. Add shrimp and cook until just cooked through, 1 to 2 minutes. Transfer shrimp with a slotted spoon to a colander and immediately rinse in cold water. Peel shrimp and set aside.

Return water to a boil, add spaghetti and cook until just tender. Drain in colander and rinse under cold water.

Add shrimp and spaghetti to mixture in salad bowl and toss well. Add bell peppers, scallions, basil, mint, and cilantro; toss well again. Serve at room temperature.

Nutrition info (per serving): Asian Shrimp and Noodle Salad: CALORIES 389 (25 from fat); FAT 3g (sat. 1g); CHOL 160mg; SODIUM 1877mg; CARB 63g; FIBER 5g; PROTEIN 28g
 

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