| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pasta | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Medium fresh unpeeled shrimp |
| 1/4 | c | Nonfat mayonnaise |
| 1/4 | c | Canned low-sodium chicken broth |
| 1 | ts | Grated lemon rind |
| 1 | tb | Fresh lemon juice |
| Vegetable cooking spray | ||
| 2 | ts | Vegetable oil |
| 1 | tb | Peeled grated ginger root |
| 1 | Clove garlic; minced | |
| 1 | c | Diagonally sliced fresh asparagus; (1-inch) |
| (1/2 pound) | ||
| 2 | c | Hot cooked penne |
| (short tubular pasta) | ||
| Cooked without salt or fat | ||
| 1/4 | ts | Lemon pepper |
INSTRUCTIONS
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: 1-1/2 cups). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:56 -0400 From: TheCookie@aol.com
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