Linguine with Sautéed Shrimp and Coconut-Lime Sauce
You can never have too many main course recipes, so give Linguine with Sautéed Shrimp and Coconut-Lime Sauce a try. This dairy free recipe serves 4. One portion of this dish contains around 34g of protein, 10g of fat, and a total of 458 calories. If you have coconut milk, linguine, lime juice, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.
Instructions
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; saut 3 minutes or until shrimp is bright pink.
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.