- 4
4/5
(1 Votes)
Ingredients
- 1 T vegetable oil
- 1 T granted fresh ginger
- 2 garlic cloves, minced
- 1/4 to 1/2 t red pepper flakes
- 1 lb carrots (6-8 medium) thinly sliced
- 1 can coconut milk (13.5 oz)
- 1 T cornstarch
- 4 oz angel hair pasta
- 1 1/2 lbs large shrimp,
- 1/4 C fresh lime juice
- coarse salt
- 4 scallions, thinly sliced
Preparation
Step 1
1. Heat oil in a large 3 qt saucepan over medium low heat. Add ginger, garlic and pepper flakes; cook stirring until fragrant, about 1 minutes. Add carrots, coconut milk and 3 C water. In a small bowl, mix cornstarch and 2 T water until smooth; add to pot. Bring to a boil.
2. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls and garnish with scallions.
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