Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

Ingredients

• 2 cups d matchstick-cut carrots 
• 2 teaspoons sriracha 
• 0.3 cup creamy peanut butter 
• 0.8 cup less-sodium chicken broth fat-free divided
• 8 ounces fettuccine barilla uncooked
• 0.3 cup cilantro leaves fresh minced
• 1 tablespoon ginger fresh grated peeled
• 3  garlic cloves thinly sliced
• 2 tablespoons soya sauce low-sodium
• 1 tablespoon vegetable oil; peanut oil preferred divided
• 1 pound shrimp deveined peeled
• 4 cups snow peas trimmed
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• whisk
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside.
3. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender.
6. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm.
7. Add remaining 1 teaspoon oil to pan.
8. Add shrimp; stir-fry 2 minutes or until shrimp are done.
9. Add shrimp to carrot mixture; keep warm.
10. Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves.
11. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick.
12. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat.
13. Sprinkle with cilantro.