Coconut and Lime Shrimp Linguine

Divider line blue

The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

25 mins

A simple Oriental inspired pasta dish to keep hungry mouths satisfied...


  • 14 oz dried linguine pasta
  • 2 tsp salt
  • 1 tbsp oil, for frying
  • 14 oz shrimp, cooked
  • 5 tbsp Blue Dragon Sweet Chili Dipping Sauce
  • 2 limes, juiced
  • 1 bunch spring onions, trimmed and cut into 2.5cm lengths
  • 200ml Blue Dragon Coconut Milk Light
  • 1 tsp cornflour, mixed with a little water


  1. Cook the pasta in plenty of boiling salted water and drain when cooked until al dente.
  2. Add prawns to wok, cook for 30 seconds and then add Sweet Chili, lime juice and half the chopped spring onions and stir fry for 1 minute.
  3. Add Coconut Milk and the corn flour mixed in with a little water
  4. Stir in the pre-cooked linguine, toss to coat and serve.