Shrimp-and-pasta Stir-fry Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Medium fresh unpeeled,
Shrimp,
1/4 cup: Nonfat mayonnaise,
1/4 cup: Canned low-sodium chicken,
Broth,
1 tsp: Grated lemon rind,
1 tbsp: Fresh lemon juice,
Vegetable cooking spray,
2 tsp: Vegetable oil,
1 tbsp: Peeled grated ginger root,
1 Clove: garlic, minced
1 cup: Diagonally sliced fresh,
Asparagus, (1-inch)
, 1/2 pound
2 cup: Hot cooked penne,
, short tubular pasta
Cooked without salt or fat,
1/4 tsp: Lemon pepper,
Directions:
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).
Recipe By : Cooking Light, May 1994, page 130
From: Date:
Source from luhu.jp
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).
Recipe By : Cooking Light, May 1994, page 130
From: Date:
Source from luhu.jp
Tags
Pasta