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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    3 servings


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

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  • Dougie55
    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.

  • Remenec
    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!

  • Michaelsgreatchef
    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.

  • mabbam
    Jan 8, 2013

    No comment left

  • nkv16
    Jan 18, 2012

    No comment left

  • mkfrazier
    Jan 12, 2012

    No comment left

  • afulton01
    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.

  • ABond723
    Apr 27, 2009

    No comment left

  • amyk3teacher
    Apr 10, 2009

    No comment left

  • Seminoles
    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!