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