GINGER COCONUT SHRIMP

FOR THE SAUCE:
2 teaspoons cornstarch
1 (14 oz) can light coconut milk, divided use
1/2 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon grated ginger root
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
FOR THE PASTA:
8 ounces uncooked angel hair pasta
FOR THE SHRIMP:
1 tablespoon oil
1 (9 oz) pkg Green Giant Frozen Sugar Snap Peas, thawed
2 cups julienne-cut carrots
12 ounces shelled deveined uncooked medium shrimp
3 green onions, cut diagonally
1/4 cup chopped fresh cilantro (for garnish)

TO PREPARE THE SAUCE:
In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix until smooth. Stir in remaining coconut milk and remaining sauce ingredients for the sauce; mix well. Set aside.

TO PREPARE THE PASTA:
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.

TO PREPARE THE SHRIMP:
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.

TO SERVE:
Serve shrimp mixture over pasta. Sprinkle with cilantro.

Servings: 4
Adapted from source: Pillsbury Classic Cookbooks, June 2000