Ingredients:
1 tablespoon vegetable oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes ( more or less to your own preference)
1 lb carrots ( halved lengthwise, and sliced)
1 (13 1/2 ounce) cans coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
kosher salt
4 scallions, thinly sliced
Directions:
Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 – 5 minutes).
Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
Garnish individual servings with scallions.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.