Recipe: Stir-Fried Shrimp and Snap Peas Over Capellini

Stir-Fried Shrimp and Snap Peas Over Capellini

Create a heavenly stir-fry in just 30 minutes. It's paired well with extra-thin pasta.

1 (16-oz.) pkg. uncooked angel hair pasta (capellini)
1 cup chicken broth
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon light sesame or vegetable oil
1 1/2 lb. shelled deveined uncooked medium shrimp
1/4 cup chopped green onions
2 tablespoons grated ginger root
3 garlic cloves, minced
1 (15-oz.) can baby corn, drained
1 (9-oz.) pkg. Green Giant Frozen Sugar Snap Peas, thawed, drained

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, in small bowl, combine broth, vinegar, soy sauce, cornstarch and sugar; blend well. Set aside.

Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add shrimp, onions, ginger root and garlic; cook and stir 3 to 5 minutes or until shrimp turn pink.

Stir in cornstarch mixture, corn and sugar snap peas; cook and stir 2 to 4 minutes or until sauce thickens slightly and mixture is thoroughly heated.

To serve, arrange pasta on large serving platter. Spoon shrimp mixture over pasta.

Servings: 8
Source: Green Giant/Pillsbury