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Name: Asparagus Linguine with Prawns
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb olive oil; 2 Habs finely minced; 1/2 lb Aparagus; cut into 1 inch; 1 tb Corns starch disolved in:; 3 Garlic cloves finely minced; 1/2 lb Shrimps; (prawns); 2/3 c Chicken broth; 2 ts Freshly grated ginger; 1 Lemon; and grate the peel ,; 1 tb Water

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INGREDIENTS

2 tb olive oil
2 Habs finely minced
1/2 lb Aparagus; cut into 1 inch
1 tb Corns starch disolved in:
3 Garlic cloves finely minced
1/2 lb Shrimps; (prawns)
2/3 c Chicken broth
2 ts Freshly grated ginger
1 Lemon; and grate the peel ,
1 tb Water

Servings

INSTRUCTIONS

Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little...place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs. Posted to CHILE-HEADS DIGEST by Doug Irvine on Nov 10, 1998,

NOTES

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Asparagus Linguine with Prawns

2 tb olive oil
2 Habs finely minced
1/2 lb Aparagus; cut into 1 inch
1 tb Corns starch disolved in:
3 Garlic cloves finely minced
1/2 lb Shrimps; (prawns)
2/3 c Chicken broth
2 ts Freshly grated ginger
1 Lemon; and grate the peel ,
1 tb Water

Salt and freshly ground pepper to taste, also a little sugar if sour! Cook  about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok  and add the olive oil, then add the garlic, peppers and the asparagus, and  stir fry for about two minutes, then add the prawns, and cook until just  pink...combine the broth, lemon juice, lemon zest, ginger and the  cornstarch, water mix, and add this to the wok, stirring until it thickens  a little...place the pasta in a large pasta dish and add the contents of  the wok to it tossing well, and serve immediately....freshly grated  parmesan or romano on top. This is a great dish, all the flavors come  through, including the habs.    Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Nov  10, 1998,

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Nutrition

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Serving Size: 1 Serving (624g)
Recipe Makes: 1 Servings

Calories: 69
Calories from Fat: 63 (91%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 622.9mg		21 %
Potassium 62.4mg		2 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.8g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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