Name: Linguine with Sautéed Shrimp and Coconut-Lime Sauce
Yield: Serves 4 (serving size: 2 cups)
Ingredients: 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

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.

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Linguine with Sautéed Shrimp and Coconut-Lime Sauce

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