Shrimp-And-Pasta Stir-Fry(Low-Fat) - cooking recipe

Ingredients

1/2 lb. medium fresh unpeeled shrimp
1/4 c. nonfat mayonnaise
1/4 c. canned low-sodium chicken broth
1 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
vegetable cooking spray
2 tsp. vegetable oil
1 Tbsp. peeled, grated ginger root
1 clove garlic, minced
1 c. (1-inch) diagonally sliced fresh asparagus (about 1/2 lb.)
2 c. hot cooked penne (short tubular pasta), cooked without salt or fat
1/4 tsp. lemon pepper

Preparation

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 nonstick 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). Calories 403.
Fat grams 8.2.