Shrimp-and-pasta stir-fry

Yield: 2 Servings

Measure Ingredient
½ pounds Medium fresh unpeeled
\N \N Shrimp
¼ cup Nonfat mayonnaise
¼ cup Canned low-sodium chicken
\N \N Broth
1 teaspoon Grated lemon rind
1 tablespoon Fresh lemon juice
\N \N Vegetable cooking spray
2 teaspoons Vegetable oil
1 tablespoon Peeled grated ginger root
1 \N Clove garlic -- minced
1 cup Diagonally sliced fresh
\N \N Asparagus -- (1-inch)
\N \N (1/2 pound)
2 cups Hot cooked penne
\N \N (short tubular pasta)
\N \N Cooked without salt or fat
¼ teaspoon Lemon pepper

Peel and devein shrimp; set aside.

Combine mayonnaise and next 3 ingredients in a bowl; stir well with a wire whisk, and set aside.

Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add ginger root and garlic; stir-fry 1 minute. Add shrimp and asparagus; stir-fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta; cook until thoroughly heated. Sprinkle with lemon pepper. Yield: 2 servings (serving size: 1-½ cups).

Recipe By : Cooking Light, May 1994, page 130 From: Date:

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