Linguine With Sautéed Shrimp And Coconut-Lime Sauce

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8 ounces linguine

2 cups sugar snap peas, trimmed

1 1/2 cups red bell pepper strips

1 tablespoon dark sesame oil

1 tablespoon peeled grated fresh ginger

2 garlic cloves, minced

1 pound peeled deveined large shrimp

1/2 cup fat-free, low-sodium chicken broth

1 cup light coconut milk, well-stirred

1/4 cup low-sodium soy sauce

1 teaspoon grated lime rind (bright green part only)

1 tablespoon fresh lime juice

1/2 cup (1-inch) diagonally cut scallions

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