Spaghetti with Shrimp And Asparagus
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
corn oil
|
|
| 3 | each |
garlic cloves
|
|
| ½ | pound |
asparagus
cut up |
|
| ½ | pound |
shrimp
cleaned and deveined |
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
lemon zest
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
ginger
grated |
|
| 8 | ounces |
spaghetti
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
corn oil
|
|
| 3 | each |
garlic cloves
|
|
| 226.8 | g |
asparagus
cut up |
|
| 226.8 | g |
shrimp
cleaned and deveined |
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
lemon zest
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
ginger
grated |
|
| 231.2 | ml/g |
spaghetti
cooked |
|
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.
