“I don't eat shellfish, so I used imitation shrimp for this recipe. This recipe became one of my favorites the first time I tried it. It is low-fat and covers all 4 food groups.”

Ingredients Nutrition

  • 1 lb ziti pasta or 1 lb other medium-shaped pasta, uncooked
  • 2 teaspoons vegetable oil, divided
  • 12 ounces frozen small shrimp, thawed
  • 3 medium carrots, thinly sliced
  • 1 bunch scallion, sliced
  • 1 lb asparagus, cut into 2 inch lengths
  • 1 cup fresh orange juice
  • salt and pepper


  1. Prepare pasta according to package directions.
  2. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large skillet.
  3. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes.
  4. Remove and set aside.
  5. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes then add asparagus and scallions for another 3 to 4 minutes, until asparagus is tender-crisp.
  6. When pasta is done, drain it well.
  7. Combine all ingredients in the pasta pot and mix until warmed, about 2 minutes.
  8. Season to taste with salt and pepper.

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