1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound 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.