Linguine with Sautéed Shrimp and Coconut-Lime Sauce

linguine-shrimp-coconut Leigh Beisch


  • 8 ounces linguine
  • 2 cups sugar snap peas, trimmed
  • 1 1/2 cups red bell pepper strips
  • 1 tablespoon dark sesame oil
  • 1 tablespoon peeled grated fresh ginger
  • 2 garlic cloves, minced
  • 1 pound peeled deveined large shrimp
  • 1/2 cup fat-free, low-sodium chicken broth
  • 1 cup light coconut milk, well-stirred
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon grated lime rind (bright green part only)
  • 1 tablespoon fresh lime juice
  • 1/2 cup (1-inch) diagonally cut scallions


Cook pasta according to package directions, omitting salt and fat. Place peas and red bell pepper in a colander. Drain pasta over pea mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and shrimp; sauté 3 minutes or until shrimp is bright pink. Remove shrimp from pan. Add broth to pan, scraping pan to loosen browned bits. Add coconut milk, soy sauce, rind, and juice; bring to a boil. Reduce heat and simmer 5 minutes or until slightly thick. Add pasta mixture and shrimp mixture; toss to coat. Top each serving with scallions.

  • Yield: Serves 4 (serving size: 2 cups)

Nutritional Information

Calories per serving: 467
Caloriesfromfat per serving: 22%
Fat per serving: 11g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 3g
Protein per serving: 35g
Carbohydrate per serving: 55g
Fiber per serving: 5g
Cholesterol per serving: 173mg
Iron per serving: 5mg
Sodium per serving: 862mg
Calcium per serving: 120mg

Good to Know

Don't worry; you can indulge in this dish. Shrimp are low in saturated fat and provide omega-3 fatty acids, great for heart health.