2 tb MAZOLA Corn Oil
3 Garlic cloves, minced
1/2 lb Asparagus, trimmed, cut into
-1″ pieces 1/2 lb Shrimp, cleaned and deveined
1 c Chicken broth
1/2 ts Grated lemon peel (opt)
2 tb Lemon juice
2 ts Grated fresh ginger
-Or 1/2 ts Ground ginger
1 t KINGSFORD’S Corn Starch
8 oz NAPOLINA Spaghetti, cooked
-and drained
In large skillet heat corn oil over medium heat. Add garlic and asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until pink. Combine next 5 ingredients; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Toss with spaghetti.