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Thai Shrimp Linguine

 Thai Shrimp Linguine
"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
3 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Thai Shrimp Linguine (continued)

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