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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
2 Tablespoon(s) MAZOLA Corn Oil
3 Garlic cloves, minced
1/2 Pound(s) Asparagus, trimmed, cut into 1" pieces
1/2 Pound(s) Shrimp, cleaned and deveined
1 Cup(s) Unsalted butter
1/2 Teaspoon(s) Grated lemon peel (opt)
2 Tablespoon(s) Asparagus; Fresh, Any Color
2 Teaspoon(s) Grated fresh ginger Or
1/2 Teaspoon(s) Ground ginger
1 Teaspoon(s) KINGSFORD'S Corn Starch
8 Ounce(s) NAPOLINA Spaghetti, cooked and drained |
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