Sweet Shrimp And Angel Hair Pasta
|Ketchup||1⁄4 Cup (4 tbs)|
|Reduced-sodium soy sauce||3 Tablespoon|
|Hot red pepper sauce/1/8 teaspoon ground red pepper /cayenne||6 Dash|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Sweet red pepper||1 Large, cored, seeded, and cut into 1/2 inch squares|
|Carrots||2 Medium, peeled and coarsely shredded|
|Garlic||2 Clove (10 gm), minced|
|Angel hair pasta/Spaghettini||8 Ounce (Cappellini)|
|Frozen shelled deveined small shrimp||1 Pound, thawed and drained|
|Scallions||3 , thinly sliced (Including Tops)|
|Dry roasted peanuts||1⁄3 Cup (5.33 tbs) (Unsalted)|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
Combine the ketchup, soy sauce, water, and red pepper sauce, if using, in a small bowl and set aside.
Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the sweet red pepper, carrots, and garlic, and saute for 5 minutes or until softened.
Meanwhile, cook the pasta according to package directions untiljust tender about 2 minutes then drain and set aside.
Add the shrimp to the skillet and saute until almost cooked through about 2 minutes.
Add the ketchup mixture, stir well, and cook 1 minute more.
Stir in the scallions, peanuts, and coconut.
Add the pasta and toss to mix