Thai Shrimp and Noodles

Shrimp lovers will dive into this
speedy skillet dish that gets its
Asian flavor from ginger, peanut butter,
sesame oil, soy sauce and red pepper flakes.

Ingredients:
1 pound cooked medium shrimp, peeled and deveined
1/3 cup Italian salad dressing
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
2 tablespoons minced fresh cilantro
2 tablespoons chunky peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 cup julienned carrots
1 cup chopped green onions
2 tablespoons canola oil
1 tablespoon sesame oil

Directions:
In a large resealable plastic bag,
combine shrimp and salad dressing.
Seal bag and turn to coat;
refrigerate for at least 15 minutes.
Meanwhile, cook pasta according to package directions.
In a small bowl, combine the broth,
cilantro, peanut butter, honey, soy sauce,
ginger and pepper flakes; set aside.
In a large skillet, saute carrots and onions
in vegetable and sesame oils for 2-3 minutes
or until crisp-tender.
Drain and discard marinade.
Add shrimp to vegetables;
cook for 2-3 minutes
or until shrimp are no longer pink.
Drain pasta and place in a large bowl.
Add shrimp mixture and peanut butter mixture;
toss to coat.