Recipe Archives->Shellfish->Shrimp Stirfry

 
ORANGE ASPARAGUS STIR-FRY
  
1 lb. mostaccioli or ziti (tubular pasta)
2 tsp. vegetable oil, divided
1/2 lb. medium shrimp, shelled and deveined, or 12 oz. frozen shrimp, thawed
1 c. carrot slaw or coarsely shredded carrots
1 lb. asparagus, cut diagonally into 2-in. lengths
6 to 8 green onions, cut diagonally into 2-in. lengths
1 tbsp. soy sauce
1 c. fresh orange juice
Salt and pepper to taste

Prepare pasta according to package directions. Drain, set aside
and keep warm.

Meanwhile, heat 1 teaspoon oil over high heat in a large nonstick
wok or skillet. Stir-fry shrimp until firm and opaque, about 2 to
3 minutes. Remove and set aside.

Add remaining vegetable oil to pan and stir-fry carrots 1 minute.
Add asparagus and onions and stir-fry for another 2 to 3 minutes,
until asparagus is tender-crisp.

Add pasta, shrimp, soy sauce and orange juice to skillet and toss
about 2 minutes. Season to taste with salt and pepper and transfer
to a serving bowl.  Makes 4 servings.

Printable version: shrimp-stirfry.txt.