Thai Shrimp and Noodles

Another Taste of Home recipe and we had this for dinner one night this week.

1 pound cooked medium shrimp, peeled and deveined
1/3 cup Italian salad dressing
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
2 T minced fresh cilantro
2 T chunky peanut butter
1 T honey
1 T soy sauce
1 tsp minced fresh gingerroot
1/2 tsp crushed red pepper flakes
1 cup julienned carrots
1 cup chopped green onions
2 T vegetable oil
1 T sesame oil

In a large, resealable bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions.
In a small bowl, combine broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until the veggies are crisp-tender.
Drain shrimp and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in large bowl. Add shrimp mixture and the peanut butter mixture. Toss to coat.