Spaghetti with shrimp and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | MAZOLA Corn Oil |
| 3 | Garlic cloves, minced | |
| ½ | pounds | Asparagus, trimmed, cut into 1\" pieces |
| ½ | pounds | Shrimp, cleaned and deveined |
| 1 | cup | Chicken broth |
| ½ | teaspoon | Grated lemon peel (opt) |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Grated fresh ginger Or |
| ½ | teaspoon | Ground ginger |
| 1 | teaspoon | KINGSFORD'S Corn Starch |
| 8 | ounces | NAPOLINA Spaghetti, cooked and drained |
Directions
In large skillet heat corn oil over medium heat. Add garlic and asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until pink. Combine next 5 ingredients; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Toss with spaghetti.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
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