Asian Shrimp With Pasta

Ingredients

• 1 pound unpeeled, medium-size shrimp
• 1 (9-ounce) package refrigerated angel hair pasta
• 1/4 cup lite soy sauce
• 1/4 cup seasoned rice wine vinegar
• 2 teaspoons sesame oil
• 6 green onions, chopped
• 1 cup frozen sweet green peas, thawed
• 3/4 cup shredded carrots
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon vegetable oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons chopped unsalted dry-roasted peanuts

Preparation

1. Peel shrimp, and devein, if desired. Set shrimp aside.
2. Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl or on a platter.
3. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and next 4 ingredients to pasta; toss.
4. Sauté ginger and garlic in hot vegetable oil 1 to 2 minutes. (Do not brown.) Add shrimp, lime juice, and pepper; cook 3 to 5 minutes or just until shrimp turn pink. Add shrimp mixture to pasta mixture, and toss. Sprinkle with nuts. Serve immediately.