Total Time:

15 min(Preparation) / 25 min(Cooking)



Linguine with Mango Basil Shrimp


1 pkg (375 g)CATELLI® HEALTHY HARVEST® Whole Wheat Linguine
1 tbsp (15 ml)canola oil
1onion, finely chopped
2cloves garlic, minced
1chili 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
1stalk lemongrass, cut into 3-inch (8 cm) pieces
1 lb (500 g)large shrimp, peeled and deveined
1ripe 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
Optionallime wedges


Cook the linguine according to package directions. Drain well.
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.
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.


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