Don't worry; you can indulge in this dish. Shrimp are low in saturated fat and provide omega-3 fatty acids, great for heart health.
Cook pasta according to package directions, omitting salt and fat. Place peas and red bell pepper in a colander. Drain pasta over pea mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and shrimp; sauté 3 minutes or until shrimp is bright pink. Remove shrimp from pan. Add broth to pan, scraping pan to loosen browned bits. Add coconut milk, soy sauce, rind, and juice; bring to a boil. Reduce heat and simmer 5 minutes or until slightly thick. Add pasta mixture and shrimp mixture; toss to coat. Top each serving with scallions.