Garlic Shrimp on Angel Hair Pasta with Asian Sauce

4 SERVINGS

1 tablespoon vegetable oil
1 tablespoon oriental sesame oil
1 pound uncooked large shrimp, peeled, deveined
5 garlic cloves, minced
1 teaspoon minced fresh ginger
3/4 cup chicken stock or canned low-salt broth
1/4 cup dry Sherry
2 tablespoons oyster sauce
1 tablespoon water
2 teaspoons cornstarch

10 ounces angel hair pasta

1/4 cup chopped fresh cilantro

Heat vegetable oil and sesame oil in heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and saute' until shrimp are opaque in center; about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add stock, Sherry and oyster sauce to skillet and bring to boil, scraping up any browned bits. Mix 1 tablespoon water and cornstarch in small bowl until cornstarch dissolves. Add to skillet and boil until liquid thickens to sauce consistency, stirring constantly, about 2 minutes. Return shrimp to skillet. Season to taste with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently Drain pasta well.

Add pasta to sauce in skillet and toss to coat. Transfer to large bowl. Sprinkle with cilantro and serve.