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Asian Shrimp with Linguine*

Serves 4

Prep & Cook: About 30 min

12 oz linguini pasta
1 lb raw medium shrimp, peeled and deveined

SAUCE
1/3 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
3 Tbsp sugar
2 Tbsp oil
1 Tbsp grated peeled fresh ginger
1 tsp minced garlic
1/2 tsp crushed red pepper
1 English (hothouse) cucumber, halved lengthwise, sliced thin crosswise (3 cups)
Garnish thinly sliced scallions and radishes

Bring a large pot of lightly salted water to a boil. Stir in pasta, return to a boil and cook, stirring often, until nearly firm-tender, about 7 minutes.

Add shrimp and, stirring often, cook 2 to 3 minutes until cooked through. Drain in a colander.

Put Sauce ingredients in same pot; stir to mix. Bring to a boil over medium heat, reduce heat to low and simmer 2 minutes.

Remove pot from heat; add linguine, shrimp and cucumber. Toss to mix and coat. Pour into serving bowl; add garnish.

Per serving: 540 cal, 32 g pro, 80 g car, 3 g fiber, 10 g fat (1 g sat fat), 140 mg chol, 1225 mg sod

Womans Day 06-02