Sauteed Shrimp and Asparagus



1 pound fresh or frozen large shrimp in shells
2 teaspoons canola oil
1 teaspoon toasted sesame oil
2 teaspoons minced fresh garlic
2 teaspoons grated fresh ginger
1/4 cup dry white wine or reduced-sodium chicken broth
8 ounces fresh asparagus spears, trimmed
1/4 cup finely chopped green onions
Lemon Herbed Orzo Pasta

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 cup dried orzo pasta
1/4 cup pasta cooking water
1 1/2 teaspoons finely shredded lemon peel
1 tablespoon thinly sliced fresh basil
1 tablespoon snipped fresh chives
2 teaspoons snipped fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
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.

Servings Per Recipe: 4

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