|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® 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|
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.