Fitness Food – Shrimp and Asparagus Medley

Upon a recent visit to the local used bookstore, I purchased a copy of the Cooking Light Cookbook of 1993. I am a fan of the magazine, hence I decided I would start gathering their collection of annual publications. This is just one of many recipes I decided to whip up, and I was quite pleased with how the dish turned out.

Shrimp and Asparagus Medley

serves 2

Ingredients: P/C/F

½ lb asparagus 4/10/0

4 oz fettuccine 14/82/2

1 lb precooked frozen shrimp(small) 60/0/0

3tbsp light spread 0/0/15

½ cup(~80g) chopped onions 0/8/0

1 ½ cup frozen stir fry veggies 2/10/0

P/C/F

40/55/8.5

~460 kcals per serving

Directions:

cook the pasta as per directions (usually boiling from 10-15 minutes or so).

In a wok or frying pan add a tbsp of light spread over medium/high heat. Stir in the thawed veggies until soft and tender(or unto your liking). Once the veggies are done cooking, add the shrimp to the skillet and toss/stir for about 3-4 minutes(maybe longer) until the shrimp are thoroughly heated.

Divide the pasta into 2 portions, plate the pasta. Divide the stir fry into 2 equal portions and top the pasta. Add 1 tbsp of light spread on top of the dish and allow to melt before serving. Add salt and pepper, or any other seasoning of choice. Soy sauce goes great with this dish as well.