Thai Shrimp And Pasta Salad

• 6 ounces farfalle (bow tie pasta), uncooked
• 1 pound unpeeled medium-size fresh shrimp
• 2 teaspoons hot chile oil
• 2 teaspoons commercial roasted minced garlic
• 1/2 cup low-fat spicy Indonesian dressing
• 1 cup green pepper strips
• 1/4 teaspoon freshly ground pepper
• 1 (15-ounce) can straw mushrooms, drained
• Lime wedges (optional)

1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside.
2. Peel and devein shrimp. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; saute 3 minutes or until shrimp turn pink. Add dressing to skillet, deglazing skillet by scraping particles that cling to bottom. Stir in green pepper, ground pepper, and mushrooms. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes.
3. Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.

pasta, shrimp, chile oil, garlic, lowfat spicy indonesian dressing, green pepper, freshly ground pepper, straw mushrooms, lime wedges

Taken from www.myrecipes.com/recipe/thai-shrimp-pasta-salad (may not work)