Cook pasta according package directions and set aside.
Meanwhile, heat the oil in a large, deep skillet with a tight-fitting lid over medium heat; add green onions, ginger, and garlic; cook for 2 minutes, stirring occasionally.
Stir in coconut milk, soy sauce, broth, salt and pepper; whisk up all of the browned bits from the bottom of the pan and bring mixture to a soft boil.
Stir in shrimp and cook until opaque (2 to 3 minutes). Remove skillet from heat and stir in prepared pasta along with chopped cilantro.
Serve immediately.