| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta, Spaghetti | 4 | Servings | |
INGREDIENTS
| 2 | tb | MAZOLA Corn Oil |
| 3 | Garlic cloves, minced | |
| 1/2 | lb | Asparagus, trimmed, cut into 1" pieces |
| 1/2 | lb | Shrimp, cleaned and deveined |
| 1 | c | Chicken broth |
| 1/2 | ts | Grated lemon peel (opt) |
| 2 | tb | Lemon juice |
| 2 | ts | Grated fresh ginger Or |
| 1/2 | ts | Ground ginger |
| 1 | ts | KINGSFORD'S Corn Starch |
| 8 | oz | NAPOLINA Spaghetti, cooked and drained |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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