Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Medium fresh unpeeled
Shrimp
1/4 c Nonfat mayonnaise
1/4 c Canned low-sodium chicken
Broth
1 ts Grated lemon rind
1 tb Fresh lemon juice
Vegetable cooking spray
2 ts Vegetable oil
1 tb Peeled grated ginger root
1 Clove garlic -- minced
1 c Diagonally sliced fresh
Asparagus -- (1-inch)
(1/2 pound)
2 c Hot cooked penne
(short tubular pasta)
Cooked without salt or fat
1/4 ts Lemon pepper

Peel and devein shrimp; set aside.

Combine mayonnaise and next 3 ingredients in a bowl; stir well with a
wire whisk, and set aside.

Coat a wok or large non stick skillet with cooking spray; add oil, and
place over medium-high heat until hot. Add ginger root 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. Yield: 2 servings
(serving size: 1-1/2 cups).

Recipe By : Cooking Light, May 1994, page 130

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