Title: Spaghetti with Shrimp & Asparagus
Categories: Pasta
Yield: 4 Servings
| 2 | tb | MAZOLA Corn Oil |
| 3 | | Garlic cloves, minced |
| 1/2 | lb | Asparagus, trimmed, cut into 1" pieces |
| 1/2 | lb | Shrimp, cleaned and deveined |
| 1 | c | Chicken broth |
| 1/2 | ts | Grated lemon peel (opt) |
| 2 | tb | Lemon juice |
| 2 | ts | Grated fresh ginger Or |
| 1/2 | ts | Ground ginger |
| 1 | ts | KINGSFORD'S Corn Starch |
| 8 | oz | NAPOLINA Spaghetti, cooked and drained |
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.