Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (more or less to your own preference)
• 1 lb carrot (halved lengthwise, and sliced)
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon cornstarch
• 4 ounces angel hair pasta
• 1 1/2 lbs large shrimp, peeled, deveined and tails removed
• 1/4 cup fresh lime juice
• kosher salt
• 4 scallions, thinly sliced

Instructions

1. Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.

2. Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.

3. Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).

4. Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.

5. Garnish individual servings with scallions.