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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