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Spaghetti with Shrimp & Asparagus

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Submitted by Lenn

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

2 3E+1
TABLESPOONS ML CORN OIL
3 3
EACH EACH GARLIC CLOVES
minced
½ 226.8
POUND G ASPARAGUS
trimmed, cut into 1 inch pieces
½ 226.8
POUND G SHRIMP
cleaned and deveined
1 237
CUP ML CHICKEN BROTH
½ 2.5
TEASPOON ML LEMON ZEST
grated, optional
2 3E+1
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML GINGER ROOT
grated, or 1/2 teaspoon ground ginger
1 5
TEASPOON ML CORNSTARCH
8 231.2
OUNCES ML/G SPAGHETTI
cooked, and drained

Directions

In large skillet heat corn oil over medium heat.

Add garlic and asparagus; sauté 2 minutes.

Add shrimp; sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 370 21% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 219mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 13%
Sugars g
Protein 45g
Vitamin A 11% Vitamin C 17%
Calcium 6% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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