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Glazed Shrimp & Asparagus

Total Time

Prep/Total Time: 30 min.


4 servings

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


  1. Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

1 cup shrimp mixture with 1 cup pasta: 386 calories, 8g fat (1g saturated fat), 138mg cholesterol, 376mg sodium, 53g carbohydrate (7g sugars, 8g fiber), 29g protein.

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