Yield: 4 Servings
|8 ounces||Angel Hair (Capellini) uncooked|
|1 pounds||Asparagus; trimmed cut into 1-inch pieces|
|2 teaspoons||Vegetable oil|
|5||Garlic cloves; chopped|
|1 cup||Sliced mushrooms|
|¼ cup||Low-sodium soy sauce|
|2 tablespoons||Sesame oil|
|1 tablespoon||Brown sugar|
|2 tablespoons||Toasted sesame seeds|
|1 bunch||Scallions; finely chopped|
|1 pounds||Frozen medium shrimp thawed|
Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan.
Saute for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Serves 4 to 6
Each serving provides: 609 Calories; 35.7 g Protein; 88.7 g Carbohydrates; 13⅒ g Fat; 138 mg Cholesterol; 167 mg Sodium.
Calories from Fat: 19%
Copyright National Pasta Association () (Reprinted with permission)