|1 lb mostaccioli, ziti or other medium pasta shape|
|2 tsp oil - vegetable • divided|
|12 oz small shrimp|
|3 carrots • thinly sliced on diagonal|
|1 bunch scallions • sliced thin|
|1 lb asparagus • cut diagonally into 2inch|
|1 cup orange juice|
|salt to taste|
|pepper to taste|
Prepare pasta. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.
When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately.