Linguine with Sautéed Shrimp and Coconut-Lime Sauce

Ingredients

• 1.5 cups bell pepper strips red
• 1 tablespoon sesame oil dark
• 0.5 cup chicken broth fat-free low-sodium
• 1 tablespoon ginger fresh grated peeled
• 2  garlic cloves minced
• 1 cup coconut milk light
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime rind green grated (bright part only)
• 8 ounces pasta 
• 0.3 cup soya sauce low-sodium
• 0.5 cup diagonally cut scallions (1-inch)
• 1 pound shrimp deveined peeled
• 2 cups sugar snap peas trimmed

Equipment

• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Place peas and red bell pepper in a colander.
3. Drain pasta over pea mixture.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add ginger, garlic, and shrimp; saut 3 minutes or until shrimp is bright pink.
6. Remove shrimp from pan.
7. Add broth to pan, scraping pan to loosen browned bits.
8. Add coconut milk, soy sauce, rind, and juice; bring to a boil. Reduce heat and simmer 5 minutes or until slightly thick.
9. Add pasta mixture and shrimp mixture; toss to coat. Top each serving with scallions.