Stir-Fried Shrimp and Snap Peas Over Capellini

Create a heavenly stir-fry in just 30 minutes. It's paired well with extra-thin pasta. MORE+ LESS-

By Pillsbury Kitchens

September 29, 2008

(16-oz.) pkg. uncooked angel hair pasta (capellini)

cup Progresso™ Chicken Broth (from 32-oz. carton)

tablespoons rice vinegar

tablespoon soy sauce

tablespoon cornstarch

teaspoon sugar

tablespoon light sesame or vegetable oil

1 1/2

lb. shelled deveined uncooked medium shrimp

1/4

cup chopped green onions

tablespoons grated ginger root

garlic cloves, minced

(15-oz.) can baby corn, drained

(9-oz.) pkg. frozen sugar snap peas, thawed, drained

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1

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
2

Meanwhile, in small bowl, combine broth, vinegar, soy sauce, cornstarch and sugar; blend well. Set aside.
3

Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add shrimp, onions, ginger root and garlic; cook and stir 3 to 5 minutes or until shrimp turn pink.
4

Stir in cornstarch mixture, corn and sugar snap peas; cook and stir 2 to 4 minutes or until sauce thickens slightly and mixture is thoroughly heated.
5

To serve, arrange pasta on large serving platter. Spoon shrimp mixture over pasta.