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

Thai Shrimp Linguine Recipe

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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
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.

Light-Bodied White Wine

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

Reviews for Thai Shrimp Linguine

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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 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
Reviewed Jan. 9, 2009

"Squeeze of Lime at end"

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