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CATEGORY CUISINE TAG YIELD
Meats Pasta, Spaghetti 4 Servings

INGREDIENTS

2 T 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 t Grated lemon peel, opt
2 T Lemon juice
2 t Grated fresh ginger
Or
1/2 t Ground ginger
1 t 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

A Message from our Provider:

“Prayer: Don’t give God instructions — just report for duty!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 64
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 71.4mg
Sodium: 666.2mg
Potassium: 235.3mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: 10.1g


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