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Shrimp Linguine Salad

Shrimp Linguine Salad
"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable—it's also delicious with chicken and snow peas."
9 ServingsPrep: 15 min. + chilling

Ingredients

  • 8 ounces uncooked linguine, broken in half
  • 1 pound cooked medium shrimp, peeled and deveined
  • 3 cups fresh broccoli florets
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 pound fresh mushrooms, sliced
  • 12 cherry tomatoes, halved
  • 3/4 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/3 cup olive oil
  • 1/3 cup reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons sesame seeds, toasted

Directions

  • Cook linguine according to package directions; drain and rinse in
  • cold water. Place in a bowl; add the shrimp, broccoli, artichokes,
  • mushrooms, tomatoes, carrots and onions.
  • In a jar with a tight-fitting lid, combine the oil, soy sauce, lemon
  • juice, garlic and hot pepper sauce; shake well. Pour over salad and
  • toss to coat. Cover and refrigerate for at least 1 hour. Just before
  • serving, sprinkle with sesame seeds. Yield: 9 servings.
© Taste of Home 2013

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Shrimp Linguine Salad (continued)

Nutrition Facts: One serving (1-1/3 cups) equals 286 calories, 10 g fat (1 g saturated fat), 77 mg cholesterol, 721 mg sodium, 31 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1-1/2 fat, 1 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013