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Shrimp Linguine Salad Recipe

Shrimp Linguine Salad Recipe photo by Taste of Home

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"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."

This recipe is:

Healthy

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Diabetic Friendly

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Shrimp Linguine Salad Recipe

Prep: 15 min. + chilling

Yield: 9 Servings

15 15

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.

Nutritional Analysis: 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.

Originally published as Shrimp Linguine Salad in Light & Tasty December/January 2002, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Shrimp Linguine Salad

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(1-1) of 1 reviews

Reviewed on Jun. 19, 2011 by lunarsa

Great asian fusion salad. I didn't use reduced sodium soy sauce, but the best soy sauce I've come across, Kimlan. Substituted frozen brocolli florets, thawed and microwaved 5 minutes--we are not fans of crunchy veggies. Used fresh shrimp, then boiled for 2.5 minutes. Added a little more hot sauce to the vinaigrette--we LOVE this. Salad turned out darker than shown due to the soy sauce I used. Pasta blended nicely with the slightly salty zing of the vinaigrette. Artichokes were a nice touch, with their almost 'meaty' texture. Toasted sesame seeds were a nice ending.