| 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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