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Subj:  Shrimp & Pasta
From:  HoiHoi

1/2  lb. medium fresh unpeeled shrimp
1/4 cup nonfat mayonnaise
1/4 cup 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 gingerroot
1 clove garlic, minced
1 cup ( 1-inch) diagonally sliced fresh asparagus
        (about 1/2 pound)
2 cups hot cooked penne (short tubular pasta), cooked 
         without salt or fat
1/4 tsp. lemon pepper

     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 oit, and place over
medium-high heat until hot.  Add gingerroot 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(18% from fat); Protein 32.1g , Fat 8.2g(sat 1.4g, momo 1.8g, poly 3.4g, ); Carb
49.9g; Fiber 3.1g, Chol 172mg, Iron 5.5mg. , Sodium 570mg, Calcium 92mg.        Cooking
Light magazine.






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