Ingredients
2
teaspoons cornstarch
1
(14-oz.) can light coconut milk
1/2
teaspoon grated lime peel
2
tablespoons lime juice
1
tablespoon grated gingerroot
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
garlic clove, minced
8
oz. uncooked angel hair pasta (capellini)
1
tablespoon oil
1
(9-oz.) pkg. frozen sugar snap peas, thawed
2
cups julienne-cut carrots (2x1/4x1/4 inch)
12
oz. shelled deveined uncooked medium shrimp
3
green onions, cut diagonally into 1/4-inch slices
1/4
cup chopped fresh cilantro
Preparation
In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix until smooth. Stir in remaining coconut milk and all remaining sauce ingredients; mix well. Set aside.
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add sugar snap peas and carrots; cook and stir 3 minutes. Add shrimp and green onions; cook and stir 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Serve shrimp mixture over pasta. Sprinkle with cilantro.
