Glazed Shrimp & Asparagus

4 oz uncooked whole wheat angel hair pasta
1-1/2 tsp cornstarch
1/3 cup water
1-1/2 tsp soy sauce
1-1/2 tsp honey
1-1/2 tsp olive oil, divided
1/2 tsp sesame oil
6 oz baby shrimp
1/2 lb fresh asparagus, trimmed and cut into 2- to 3-in. lengths
1/2 tsp ground ginger
1 garlic clove, minced
1/8 tsp crushed red pepper flakes
1-1/2 tsp sesame seeds

Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.

In a large skillet or wok, stir-fry shrimp in 1/2 teaspoon olive oil and the sesame oil until shrimp turn pink. Remove and keep warm.

Stir-fry asparagus in remaining olive oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture.

Yield: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user SLJGEMINI75.