Linguine with Sauteed Shrimp and Coconut-Lime Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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