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