Linguine with Sautéed Shrimp and Coconut-Lime Sauce

Leigh Beisch
Serves 4 (serving size: 2 cups)


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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


Cook pasta according to package directions, omitting salt and fat. Place peas and red bell pepper in a colander. Drain pasta over pea mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and shrimp; sauté 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.

Created date

October 2003

Nutritional Information

Calories 467
Caloriesfromfat 22 %
Fat 11 g
Satfat 4 g
Monofat 2 g
Polyfat 3 g
Protein 35 g
Carbohydrate 55 g
Fiber 5 g
Cholesterol 173 mg
Iron 5 mg
Sodium 862 mg
Calcium 120 mg