Ingredients
- 3 garlic (cloves)
- 1/2 lb asparagus
- 1 c chicken broth
- 1/2 lb shrimp
- 8 oz napolina spaghetti
- 2 tb lemon juice
- 2 tb mazola corn oil
- 2 1/2 ts ginger (ground)
- 1 t kingsfords corn starch
- 1/2 ts lemon peel (grated)
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.
