Thai Shrimp Linguine Recipe
Thai Shrimp Linguine Recipe photo by Taste of Home

Thai Shrimp Linguine Recipe

Publisher Photo
"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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings

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

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.

Directions

  1. Cook linguine according to package directions, adding snow peas and linguine at the same time.
  2. 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.
  3. Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat. Yield: 3 servings.
Originally published as Thai Shrimp Linguine in Simple & Delicious January/February 2009, p42

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.

This recipe pairs well with a light white wine.

Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now

Reviews for Thai Shrimp Linguine

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 8, 2014

we really liked the flavor. didn't use carrots, snow peas got mushy. we are going to add more shrimp and mushrooms next time. want to try with chicken and mushrooms too.

MY REVIEW
Reviewed Dec. 30, 2009

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.

MY REVIEW
Reviewed Apr. 27, 2009

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

MY REVIEW
Reviewed Apr. 27, 2009

This was delicious! Great way to get hubby to eat carrots and peas :-0. Will definitely make it again and soon.

MY REVIEW
Reviewed Apr. 27, 2009
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