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
- 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
- Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.
- 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.
- 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.
- 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.
Originally published as Glazed Shrimp & Asparagus in Taste of Home October/November 2009, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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