Ingredients
- 3 garlic (cloves)
- 180 gr asparagus
- 240 ml chicken broth
- 120 gr shrimp
- 85 gr napolina spaghetti
- 30 ml lemon juice
- 30 ml mazola corn oil
- 12 gr ginger (ground)
- 3 gr kingsfords corn starch
- 1 gr 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.
