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Thai Shrimp Linguine Recipe

Thai Shrimp Linguine Recipe photo by Taste of Home

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"Yum" is what my family says when I serve this. With a squeeze of lime juice and a few sprigs of cilantro added at the end, you'll have a simple meal with complex flavors. —Paula Marchesi, Lenhartsville, Pennsylvania

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Thai Shrimp Linguine Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

5 10 15

Ingredients

1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

Directions

Cook linguine according to package directions, adding snow peas and linguine at the same time.
Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through.
Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat. Yield: 3 servings.

Nutritional Facts 1-1/3 cups pasta mixture with 1 cup shrimp mixture equals 599 calories, 22 g fat (4 g saturated fat), 92 mg cholesterol, 1,814 mg sodium, 69 g carbohydrate, 9 g fiber, 34 g protein.

Originally published as Thai Shrimp Linguine in Simple & Delicious January/February 2009, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Thai Shrimp Linguine

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Reviewed on Dec. 30, 2009 by afulton01

quick and easy and very tastely. I used matchstick carrots as I thought the shredded carrots were a little too mushy. Have already made several times.

Reviewed on Apr. 27, 2009 by melissa thomas

Can someone please tell me if this is spicy? I have never used Tahi Peanut sauce and I'm just wondering if it will make the dish spicy. Thanks for your help.

Melissa