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Linguine with Mango Basil Shrimp

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Prep time
icon-clock-115 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-14
Linguine with Mango Basil Shrimp
Catelli Whole Grains Linguine

Ingredients

  • 1 pkg (375 g) Catelli Whole Wheat Linguine
  • 1 tbsp (15 ml) canola oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 chili pepper, seeded and chopped
  • 1 cup (250 ml) sodium-reduced chicken broth
  • 1 cup (250 ml) light coconut milk
  • 2 tbsp (30 ml) lime juice
  • 2 tsp (10 ml) fish sauce
  • 1 stalk lemongrass, cut into 3-inch (8 cm) pieces
  • 1 lb (500 g) large shrimp, peeled and deveined
  • 1 ripe mango, peeled and cut into julienne strips
  • 1 tbsp (15 ml) minced fresh ginger
  • 2 cups (500 ml) bean sprouts
  • 1 1/2 cups (375 ml) torn fresh basil leaves
  • 1/2 cup (125 ml) thinly sliced green onion, divided
  • Optional lime wedges

Cooking Steps

Step 1

Cook the linguine according to package directions. Drain well.

Step 2

Meanwhile, heat the oil in a large, nonstick skillet set over medium heat. Add the onion, garlic and chili pepper. Cook, stirring often, for 5 minutes or until softened. Add the chicken broth, coconut milk, lime juice, fish sauce and lemongrass. Bring the mixture to a boil; simmer for 10 minutes or until slightly reduced and thickened. Discard lemongrass.

Step 3

Add the shrimp, mango and ginger. Cook for 3 to 5 minutes or until shrimp is cooked through. Remove from heat; stir in bean sprouts, basil and half the green onion. Arrange the hot, cooked linguine on a platter and top with skillet mixture. Sprinkle with remaining green onion and serve with lime wedges.