Linguine With Sautéed Shrimp And Coconut-Lime Sauce

• 8 ounces linguine
• 2 cups sugar snap peas, trimmed
• 1 1/2 cups red bell pepper strips
• 1 tablespoon dark sesame oil
• 1 tablespoon peeled grated fresh ginger
• 2 garlic cloves, minced
• 1 pound peeled deveined large shrimp
• 1/2 cup fat-free, low-sodium chicken broth
• 1 cup light coconut milk, well-stirred
• 1/4 cup low-sodium soy sauce
• 1 teaspoon grated lime rind (bright green part only)
• 1 tablespoon fresh lime juice
• 1/2 cup (1-inch) diagonally cut scallions

1. Cook pasta according to package directions, omitting salt and fat. Place peas and red bell pepper in a colander. Drain pasta over pea mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and shrimp; saute 3 minutes or until shrimp is bright pink. Remove shrimp from pan. Add broth to pan, scraping pan to loosen browned bits. Add coconut milk, soy sauce, rind, and juice; bring to a boil. Reduce heat and simmer 5 minutes or until slightly thick. Add pasta mixture and shrimp mixture; toss to coat. Top each serving with scallions.

linguine, sugar snap peas, red bell pepper, sesame oil, ginger, garlic, shrimp, chicken broth, light coconut milk, soy sauce, lime rind, lime juice, scallions

Taken from www.myrecipes.com/recipe/linguine-with-sauted-shrimp-coconut-lime-sauce (may not work)