I adapted this from a Cooking Light Recipe to make it even faster. Its a great, fresh one dish meal for lunch or dinner.
4 ounces uncooked linguine
12 ounces cooked shrimp
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon Sriracha hot chile sauce
1 teaspoon fish sauce
4 cups torn romaine lettuce
1 1/4 cups vertically sliced red onion
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts, unsalted
Cook pasta according to package directions, omitting salt and fat. While water boils remove tails from shrimp and coarsely chop. Drain pasta and rinse with cold water.
Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons peanuts.
Yield: 4 servings
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