pat's Recipe

Thai Shrimp Linguine

Category: Seafood stirfry

1 pkg (9 oz) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 lb sliced fresh mushrooms
1 Tbsp olive oil
1/2 lb 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