Pasta with Shrimp and Asparagus

To clean shrimp, remove the legs and carefully peel off the shell. Then make a shallow cut into the curled back of the shrimp and rinse to remove the vein. If you are serving the shrimp in a dish like this, remove the tails, too.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. canola oil
  • 2 cloves garlic, chopped
  • 1 Tbsp. gingerroot, grated
  • 1 lb. medium shrimp
  • 2 Tbsp. dry white wine
  • ½ lb. asparagus, cut diagonally into 1" pieces
  • 2 cups whole-grain pasta, cooked
  • ¼ cup scallions, thinly sliced
  • 1 tsp. sesame oil


  • Heat oil in wok or large nonstick skillet. Stir fry garlic, gingerroot, and shrimp over high heat until shrimp begins to turn pink, about 2 minutes. Add white wine and asparagus; stir fry an additional 3–5 minutes.
  • Add pasta, scallions, and sesame oil; toss lightly and serve.