Cooking Light Night #5

After much debating about whether to cook or go out tonight, we finally decided to go with the recipe I had already assigned for tonight. I'm not a huge pasta person so this was definitely out of the norm from my regular repitoire but I really enjoyed it and would definitely make again. The sauce never really thickened up but it was subtle and clean, and a nice healthy switch from the standard tomato or cream sauces that usually go with pasta. We steamed some broccoli and baby carrots which we ended up tossing into the pasta at the end rather than eating on the side. So healthy and colorful. I'm looking forward to the leftovers for lunch tomorrow.

Linguine with Sautèed Shrimp and Coconut-Lime Sauce




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)

CALORIES 467 (22% from fat); FAT 11g (sat 4g,mono 2g,poly 3g); IRON 5mg; CHOLESTEROL 173mg; CALCIUM 120mg; CARBOHYDRATE 55g; SODIUM 862mg; PROTEIN 35g; FIBER 5g

Health, JULY 2002