Ingredients
1
(16-oz.) pkg. uncooked angel hair pasta (capellini)
1
cup Progresso™ Chicken Broth (from 32-oz. carton)
3
tablespoons rice vinegar
1
tablespoon soy sauce
1
tablespoon cornstarch
1
teaspoon sugar
1
tablespoon light sesame or vegetable oil
1 1/2
lb. shelled deveined uncooked medium shrimp
1/4
cup chopped green onions
2
tablespoons grated ginger root
3
garlic cloves, minced
1
(15-oz.) can baby corn, drained
1
(9-oz.) pkg. frozen sugar snap peas, thawed, drained
Preparation
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine broth, vinegar, soy sauce, cornstarch and sugar; blend well. Set aside.
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.
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.
To serve, arrange pasta on large serving platter. Spoon shrimp mixture over pasta.
