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Recipe Name: Asparagus Linguine With Prawns Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Olive oil
3 Garlic cloves finely minced
2 Habs finely minced
1/2 Pound(s) Aparagus, cut into 1 inch
1/2 Pound(s) Shrimps, prawns
2/3 Cup(s) Chicken broth
1 Lemon, and grate the peel
juice of
2 Teaspoon(s) Freshly grated ginger
1 Tablespoon(s) Corns starch disolved in:
1 Tablespoon(s) Water
Salt and freshly ground pepper to taste, also a little sugar if sour!
Cook about 8 ozs of linguine to ala dente and keep warm. Heat a
skillet or a wok and add the olive oil, then add the garlic, peppers
and the asparagus, and stir fry for about two minutes, then add the
prawns, and cook until just pink...combine the broth, lemon juice,
lemon zest, ginger and the cornstarch, water mix, and add this to the
wok, stirring until it thickens a the pasta in a large
pasta dish and add the contents of the wok to it tossing well, and
serve immediately....freshly grated parmesan or romano on top. This is
a great dish, all the flavors come through, including the habs. Posted
to CHILE-HEADS DIGEST by Doug Irvine <> on Nov
10, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 636
Calories From Fat: 249
Total Fat: 28.1g
Cholesterol: 0mg
Sodium: 531.2mg
Potassium: 255.9mg
Carbohydrates: 93.8g
Fiber: <1g
Sugar: 53.1g
Protein: 4.1g

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