Thai Shrimp Linguine Recipe

4.5 6 10
Thai Shrimp Linguine Recipe
Thai Shrimp Linguine Recipe photo by Taste of Home
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Thai Shrimp Linguine Recipe

Read Reviews
4.5 6 10
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
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

2-1/3 cups: 599 calories, 22g fat (4g saturated fat), 92mg cholesterol, 1814mg sodium, 69g carbohydrate (10g sugars, 9g fiber), 34g protein.

  • 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
  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

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Reviews forThai Shrimp Linguine

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Dougie55 User ID: 8327261 229184
Reviewed Jul. 8, 2015

"I have made this a few times now, but after following the recipe exactly the first time, I now add a sliced onion, and a some chopped garlic. I also agree that shoestring carrots work better, as well as cooking the snow peas with the cooking veggies. In a variation, I add a couple tablespoons of sweet chili sauce to the mix. A really good meal any way you make it though."

MY REVIEW
Remenec User ID: 6059530 93156
Reviewed Oct. 3, 2014

"I loved this recipe! I was a little nervous to use the peanut sauce. As another reviewer mentioned, I was afraid it may be too spicy. I used a mild peanut sauce and it had just a hint of spice. Very flavorful, but definitely not too hot. I chose not to boil the snow peas, since others mentioned they were mushy when boiled. I added the snow peas to the skillet with the carrots, mushrooms, and shrimp and they were cooked perfectly. I will definitely be making this tasty recipe again!"

MY REVIEW
Michaelsgreatchef User ID: 2391587 87941
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
afulton01 User ID: 2669440 72555
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
Seminoles User ID: 1412865 165695
Reviewed Feb. 11, 2009

"This was delicious. It's a fast, wonderful meal to pull together in a hurry for my friends who love Thai. Great!"

MY REVIEW
SonnyDiggs User ID: 3754491 143288
Reviewed Jan. 9, 2009

"Squeeze of Lime at end"

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