Asian Shrimp With Pasta

• 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

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. Saute 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.

shrimp, pasta, soy sauce, rice wine vinegar, sesame oil, green onions, frozen sweet green peas, carrots, water chestnuts, fresh cilantro, fresh ginger, garlic, vegetable oil, lime juice, freshly ground pepper, peanuts

Taken from www.myrecipes.com/recipe/asian-shrimp-with-pasta (may not work)