This tasty recipe takes about 15 minutes to prepare.
Begin cooking the pasta in salted water set said covered in water. Coat the shrimp with the old bay seasoning and set aside. In a small bowl mix together the chicken stock, corn starch, sugar, soy sauce and lemon juice, set aside. Add 2 tablespoons of olive oil in wok or frying pan then add ginger, garlic and butter, cook until shrimp turns pink about 5 minutes. Remove shrimp from pan. Add remaining olive oil to the pan then the asparagus, cook until bright green and just turning brown pour in the lemon and soy mixture add the shrimp. Cook until the sauce thickens then remove from heat. Add the drained cooked pasta and stir until coated.
It is important to keep the pasta in water until ready to mix. It is probably good to slightly under cook it for this reason.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 285 | ||
Calories from Fat: 112 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 190mg | 58 % | |
Sodium 1202.3mg | 41 % | |
Potassium 859.5mg | 23 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 11.7g | ||
Protein 29.5g | 42 % | |
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. |
Calories per serving: 285
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