Shrimp and Pasta Stir-Fry Courtesy Of: High Liner Foods Shrimp and Pasta Stir-Fry Serves 12 1.4 kg or 3 lbs High Liner or Mirabel medium P&D Shrimp 3 L or 12 cups Hot cooked penne 375 mL or 1-1/2 cups Nonfat mayonnaise 375 mL or 1-1/2 cups Canned low-sodium chicken broth 30 mL or 2 tbsp Grated lemon rind 75 mL or 1/3 cup Fresh lemon juice 50mL or 1/4 cup Vegetable oil 25 mL or 1-1/2 tsp Peeled, minced gingerroot 6 Garlic cloves, minced 1.5 L or 6 cups Asparagus, cut diagonally into 2.5cm 7 mL or 1/1/2 tsp Lemon pepper Combine mayonnaise and next 3 ingredients in a medium bowl. Stir well with a wire whisk and set aside.

Add 30 mL (2 tbsp) oil to a large flat-bottomed wok or large nonstick skillet and place over medium-high heat until hot.

Combine gingerroot and garlic. Add half of this mixture to the hot pan; stir-fry 30 seconds or until fragrant. Add asparagus; stir-fry for 5 minutes or until almost tender. Remove asparagus from pan and keep warm.

Add remaining 30 mL (2 tbsp) oil, gingerroot and garlic to hot pan; stir-fry 30 seconds or until fragrant. Stir-fry shrimp in batches, cooking for 3-4 minutes per batch, or until shrimps are pink and flesh is opaque.

Add mayonnaise mixture to pan, and heat till bubbling. Return shrimp and asparagus to pan; cook until thoroughly heated. Pour mixture over hot pasta and mix thoroughly.

Divide evenly onto 12 plates. Sprinkle with lemon pepper.