1 pound unpeeled, medium-size shrimp
1 (9-ounce) package refrigerated angel hair pasta
1/4 cup lite soy sauce
1/4 cup seasoned rice wine vinegar
2 teaspoons sesame oil
6 green onions, chopped
1 cup frozen sweet green peas, thawed
3/4 cup shredded carrots
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground pepper
2 tablespoons chopped unsalted dry-roasted peanuts
Peel shrimp, and devein, if desired. Set shrimp aside.
Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl or on a platter.
Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and next 4 ingredients to pasta; toss.
Sauté ginger and garlic in hot vegetable oil 1 to 2 minutes. (Do not brown.) Add shrimp, lime juice, and pepper; cook 3 to 5 minutes or just until shrimp turn pink. Add shrimp mixture to pasta mixture, and toss. Sprinkle with nuts.