Spicy-Sweet Shrimp and Angel Hair

This is light and SO good. Thai Kitchen has a new Ginger-Chile sauce that was the inspiration for this on a night when I was looking for something different for dinner. This is very easy to make and comes together quickly, so have all the ingredients prepped and ready to cook. I used broccoli and red and orange bell peppers, because that's what I had on hand, but fresh cilantro, green onions and slivered carrots would all be excellent additions. Rice or rice noodles can be swapped for the angel hair if you prefer.

• 4 servings angel hair pasta - I use Barilla Plus but any will work
• 1 pound small shrimp (51-60 count, peeled and deveined) 
• 3 cups fresh broccoli florets
• 1 large red or orange bell pepper, diced
• 1 bottle Thai Kitchen Thai Chili and Ginger Sauce 
• Juice of 2 navel oranges 
• Cooking spray 
• Garlic powder
• Ground chiles or cayenne pepper

Cook pasta according to package directions. Angel hair cooks quickly, so once the pasta is in the water, heat a large skillet or wok over medium heat. Spray well with non-stick cooking spray. Add vegetables and shrimp. Sprinkle with garlic powder. Cook, stirring constantly, for two minutes.

Add the entire bottle of Thai Kitchen sauce and the orange juice.  Raise heat to high and stir well. Let simmer for five minutes. Add ground chiles or cayenne to taste. (I made it pretty spicy!) Add drained, cooked pasta, mix well and let cook one more minute for flavors to blend. Serve immediately.