Combine soy sauce and shrimp in a large ziplock bag. Cover and refrigerate for 30 minutes. Drain, reserving soy sauce.
Cook pasta as directed on package. When done, toss with 1 tsp. oil. Reserve.
Heat 1 tbsp. oil in a large skillet. Add garlic and ginger and cook for one minute. Add frozen broccoli and cook for 2-3 minutes before adding water chestnuts and mushrooms. Cook for an additional minute or until heated through. Remove vegetables from pan and keep warm.
Heat 1 tbsp. oil in the same pan. Add shrimp and cook for one minute. Pour in the reserved soy sauce, broth, red pepper flakes and salt. Bring to a boil. Toss in the reserved vegetables and heat through. Add cooked pasta and combine. Taste and adjust soy sauce and red pepper flakes as desired.
by The Savvy Kitchen