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Citrus Pasta Stirfry
Courtesy of National Pasta Association
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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1 lb. penne other medium pasta, uncooked
2 tsp. vegetable oil, divided
12 oz. frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 lb. asparagus, cut diagonally into 2-inch lengths
1 c. fresh orange juice
salt and pepper to taste


What to do:
1. Prepare pasta according to package directions; drain.
2. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender crisp.
3. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately.

**Sodium content based on no added salt during cooking
Serve with:
A fresh tossed green salad and crusty bakery rolls.
Wine pairings:
Chardonnay, Pinot Grigio, Sauvignon Blanc
Nutritional information:
Calories: 983;   Calories From Fat: 7;   Total Fat: 8g;   Cholesterol: 166mg;   Total Carbs: 178g;   Protein: 49g;   Sodium: 220mg;  
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