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Asparagus and Shrimp Stir-fry with Noodles

James Carrier
Yield Makes 3 servings

Ingredients

  • 3/4 pound (41 to 50 per lb.) frozen shelled, deveined shrimp
  • 3/4 pound asparagus
  • 8 to 9 ounces fresh linguine
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and pressed
  • 1 cup chopped tomatoes
  • 3/4 cup chopped fresh cilantro
  • About 1/2 cup fat-skimmed chicken or vegetable broth
  • Salt and pepper

Nutrition Information

  • calories 420
  • caloriesfromfat 18 %
  • protein 36 g
  • fat 8.6 g
  • satfat 1.3 g
  • carbohydrate 49 g
  • fiber 3.5 g
  • sodium 209 mg
  • cholesterol 228 mg

How to Make It

  1. Place shrimp in a colander; rinse frequently with cold water until thawed, about 5 minutes. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

  2. Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 1/4-inch lengths.

  3. Add linguine and shrimp to boiling water; cook, uncovered, until pasta is barely tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Wash colander and pour pasta and shrimp into it; rinse with hot water and drain.

  4. Rinse pan and return to high heat. When dry, add oil, garlic, and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro, and 1/2 cup broth; bring to a boil, then reduce heat to medium.

  5. Pour shrimp mixture into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 more tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.