Shrimp Linguine Salad Recipe

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Shrimp Linguine Salad Recipe
Shrimp Linguine Salad Recipe photo by Taste of Home
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Shrimp Linguine Salad Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 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, 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 or canola 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.
Originally published as Shrimp Linguine Salad in Light & Tasty December/January 2002, p42

Nutritional Facts

1-1/3 cups: 286 calories, 10g fat (1g saturated fat), 77mg cholesterol, 721mg sodium, 31g carbohydrate (0 sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1-1/2 fat, 1 lean meat.

  • 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, 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 or canola 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
  1. 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.
  2. 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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lunarsa User ID: 5986972 75279
Reviewed Jun. 19, 2011

"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."

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