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Linguine with Sautéed Shrimp and Coconut-Lime Sauce

Leigh Beisch
Yield Serves 4 (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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; 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.