Glazed Shrimp & Asparagus |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With its spicy, Asian flavor, this shrimp and asparagus combo is excellent for a special occasion or a quick-fix weeknight dinner. -Joan Duckworth, Lee's Summit, Missouri Ingredients:
8 ounces uncooked whole wheat angel hair pasta |
1 tablespoon cornstarch |
3/4 cup cold water |
1 tablespoon soy sauce |
1 tablespoon honey |
1 pound uncooked large shrimp, peeled and deveined |
3 teaspoons peanut or canola oil, divided |
1 teaspoon sesame oil |
1 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths |
1 tablespoon minced fresh gingerroot |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon sesame seeds |
Directions:
1. Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.
2. In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm.
3. Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture. Yield: 4 servings.
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