|
|
|
|
| • |
1 tbsp vegetable oil |
| • |
1 tbsp grated fresh ginger |
| • |
2 cloves garlic, minced |
| • |
1/4 to 1/2 teaspoon red-pepper flakes |
| • |
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced |
| • |
1 can (13.5 ounces) coconut milk |
| • |
1 tbsp cornstarch |
| • |
4 Angel hair pasta (GF Use Notta Pasta) |
| • |
1 1/2 pounds large shrimp, peeled, deveined, and tails removed |
| • |
1/4 cup freshly squeezed lime juice |
| • |
Coarse salt |
| • |
4 scallions, thinly sliced |
|
|
 |
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil. |
 |
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. |
 |
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions. |
|
| | This recipe is Gluten Free. |
|
|
|
|
| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
|
