Thursday, December 11, 2008

Thai Shrimp Linguine

Will really liked this one. My lips were on fire! When I make it again I'll leave the sauce off mine and just put a little on his portion.

Simple & Delicious Jan/Feb 2009


  • 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.

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