Sauteed Shrimp and Asparagus
Recipe from Diabetic Living

Cook asparagus in white wine to make this sophisticated shrimp dinner. Try it the next time you're entertaining.



by 4  people


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Ingredients
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    1   pound 
    fresh or frozen large shrimp in shells
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    2   teaspoons 
    canola oil
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    1   teaspoon 
    toasted sesame oil
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    2   teaspoons 
    minced fresh garlic
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    2   teaspoons 
    grated fresh ginger
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    1/4  cup 
    dry white wine or reduced-sodium chicken broth
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    8   ounces 
    fresh asparagus spears, trimmed
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    1/4  cup 
    finely chopped green onions
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    Lemon Herbed Orzo Pasta
Lemon Herbed Orzo Pasta
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    1   cup 
    dried orzo pasta
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    1/4  cup 
    pasta cooking water
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    1 1/2  teaspoons 
    finely shredded lemon peel
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    1   tablespoon 
    thinly sliced fresh basil
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    1   tablespoon 
    snipped fresh chives
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    2   teaspoons 
    snipped fresh thyme
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper


Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
2.
In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
3.
Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.
Lemon Herbed Orzo Pasta
1.
Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.

Nutrition information
Per Serving: cal. (kcal) 304, Fat, total (g) 6, chol. (mg) 129, sat. fat (g) 1, carb. (g) 36, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 2, pro. (g) 24, vit. A (IU) 583.08, vit. C (mg) 7.09, Thiamin (mg) 0.46, Riboflavin (mg) 0.26, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.2, Folate (g) 129.02, Cobalamin (Vit. B12) (g) 0.61, sodium (mg) 258, Potassium (mg) 327, calcium (mg) 80.77, iron (mg) 4.5, Vegetables () 1, Starch () 2, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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