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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves finely chopped
- 2 x Habs finely chopped
- 1/2 lb Aparagus, cut into 1 inch pcs
- 1/2 lb Shrimps, (prawns)
- 2/3 c. Chicken broth
- 1 x Lemon, and grate the peel , juice of
- 2 tsp Freshly grated ginger
- 1 Tbsp. Corns starch disolved in:
- 1 Tbsp. Water
Directions
- Salt and freshly grnd pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep hot. Heat a skillet or possibly a wok and add in the extra virgin olive oil, then add in the garlic, peppers and the asparagus, and stir fry for about two min, then add in the prawns, and cook till just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add in this to the wok, stirring till it thickens a little...place the pasta in a large pasta dish and add in the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or possibly romano on top. This is a great dish, all the flavors come through, including the habs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 468g | |
| Calories 514 | |
| Calories from Fat 277 | 54% |
| Total Fat 31.24g | 39% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 588mg | 25% |
| Potassium 635mg | 18% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.91g | 1% |
| Protein 48.54g | 78% |
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