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Glazed Shrimp & Asparagus For 2

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 4 ounces uncooked whole wheat angel hair pasta
  • 1-1/2 teaspoons cornstarch
  • 1/3 cup cold water
  • 1-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons peanut or canola oil, divided
  • 1/2 teaspoon sesame oil
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/2 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 teaspoons sesame seeds

Directions

  • 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 1/2 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.

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