Linguine With Sautéed Shrimp And Coconut-Lime Sauce

  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)

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