In a blender, PROCESS the basil, lime juice, red chili paste, garlic and ginger until blended; TOSS 1 tablespoon of mixture with peeled shrimp.

Start COOKING pasta according to directions.

Meanwhile, in a small bowl, MIX cornstarch and water until smooth.

In an electric skillet, HEAT oil over medium high heat; ADD shrimp; STIR FRY until shrimp turns pink, about 2-4 minutes; REMOVE shrimp to bowl,

ADD broth, coconut milk, salt, and remaining basil mixture to same skillet; STIR in cornstarch and water until smooth.

Bring broth mixture to a BOIL; COOK, STIRRING, until slightly thickened, about 2 minutes; STIR in lime zest.

DRAIN cooked pasta; ADD pasta and shrimp to broth mixture, TOSSING to coat.