Title: Ginger Shrimp W/ Pasta
Categories: Seafood Pasta
Yield: 4 Servings

2	tb	Peanut oil
1	tb	Fresh ginger; finely chopped
4	cl	Garlic; finely chopped
1/2	lb	Shrimp; peeled & deveined
1	lb	Asparagus; sliced diagonally
		. *OR*
1	lb	Broccoli; separated
1/2	lb	Pasta of your choice;
		. cooked & drained
1	tb	Dry sherry
1	tb	Lemon juice

Heat 1 Tbsp of the peanut oil in a saute pan over medium-high heat. Saute the ginger and garlic 1 minute. Add the shrimp and cook 2 minutes, or until pink. Remove the shrimp mixture from the pan. Add the remaining 1 Tbsp oil and the asparagus and saute 3 minutes. Return the shrimp mixture to the pan. Add the pasta, sherry and lemon juice. Heat through, tossing to mix well.

Source: Ron McNeely, Denver, Colorado

Makes 4 servings. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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