Asian Shrimp & Vegetable Pasta Stir-Fry

• 1/3 cup Kraft Asian Sesame Dressing
• 2 Tbsp. Kraft Smooth Peanut Butter
• 2 Tbsp. reduced-sodium soy sauce
• 1/2 tsp. crushed red pepper
• 220 g angel hair pasta, uncooked
• 2 tsp. oil
• 3/4 lb. (340 g) uncooked deveined peeled medium shrimp
• 180 g pea pods, cut into strips
• 1 cup halved seeded peeled cucumber slices
• 1 carrot, shredded
• 5 radishes, thinly sliced
• 1/4 cup dry roasted peanuts, chopped

1. Mix first 4 ingredients until blended; set aside for later use.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, heat oil in large skillet on medium heat.
4. Add shrimp; stir-fry 2 min.
5. Add vegetables; stir-fry 2 min.
6. or until shrimp turn pink and vegetables are crisp-tender.
7. Remove from heat.
8. Drain pasta.
9. Add to shrimp mixture along with the dressing mixture; mix lightly.
10. Sprinkle with nuts.

sesame dressing, butter, soy sauce, red pepper, angel hair pasta, oil, shrimp, pea pods, cucumber slices, carrot, radishes, peanuts

Taken from www.kraftrecipes.com/recipes/asian-shrimp-vegetable-pasta-stir-fry-161192.aspx (may not work)