Linguine with Sautéed Shrimp and Coconut-Lime Sauce

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

Preparation

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.