1 lb medium fresh shrimp
2 cloves of garlic - minced
1/2 cup nonfat mayonnaise
2 cups (approx 1 lb) fresh asparagus cut diagonally in 1 inch slices
1/2 cup low-sodium chicken broth
2 tsp grated lemon rind
4 cups hot cooked penne pasta - cooked without salt or fat
2 tbsp fresh lemon juice
1 tbsp vegetable oil
1/2 tsp lemon pepper
1 tbsp grated ginger root (original calls for 2 tbsp ginger, I prefer it with 1 tbsp)
Serving size
Serves 4
Calories per serving
Instructions
Peel and devein shrimp; set aside. Combine mayonnaise and next 3 ingredients in a bowl; stir well with a whisk, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add grated ginger and garlic; stir-fry 1 minute. Add shrimp and asparagus; stir-fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta, cook until thoroughly heated. Sprinkle with lemon pepper.