Ingredients
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1 tablespoon vegetable oil
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1 tablespoon fresh ginger, grated
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2 garlic cloves, minced
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1/2 teaspoon red pepper flakes (more or less to your own preference)
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1 (13 1/2 ounce) can coconut milk
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1 tablespoon cornstarch
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4 ounces angel hair pasta
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1 1/2 lbs large shrimp, peeled, deveined and tails removed
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1/4 cup fresh lime juice
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kosher salt
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4 scallions, thinly sliced
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1 lb carrot (halved lengthwise, and sliced)
Instructions
- 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.