This recipe is excellent for anyone avoiding dairy but craving a creamy, indulgent dish.
Bring a large pot of water to a boil. Cook noodles according to instructions. Drain and set aside.
In a wok or large skillet, heat canola oil over medium high heat. Saute shrimp until just pink, 4-5 minutes. Add sugar snap peas and saute another minute or two. Reduce heat to low and stir in 1 ½ cups Jar Goods Vegan Vodka sauce.
Add in noodles, adding more sauce if needed to thoroughly coat. Cut lime in quarters and squeeze juice of one piece. Plate and top with chopped scallions and cashews, serving lime wedge on the side.