Thai Lime Shrimp & Noodles

• 1 cup minced fresh basil
• 3 tablespoons lime juice
• 4 teaspoons Thai red chili paste
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• 12 ounces uncooked angel hair pasta
• 4 teaspoons olive oil, divided
• 1 can (14-1/2 ounces) chicken broth
• 1 can (13.66 ounces) coconut milk
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons grated lime zest

1. Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp.
2. Cook pasta according to package directions. Meanwhile, in a
3. , heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture.
4. Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest.
5. Drain pasta; add pasta and shrimp to sauce, tossing to coat.

fresh basil, lime juice, red chili paste, garlic, fresh gingerroot, shrimp, pasta, olive oil, chicken broth, coconut milk, salt, cornstarch, cold water, lime zest

Taken from www.tasteofhome.com/recipes/thai-lime-shrimp-noodles/ (may not work)