SHRIMP STIR-FRY with NOODLES

3/4 pound (41 to 50 per lb ) frozen shelled, deveined shrimp
3/4 pound asparagus
8 to 9 ounces fresh linguine
1 tablespoon olive oil
2 cloves garlic, peeled and pressed
1 cup chopped tomatoes
3/4 cup chopped fresh cilantro
about 1/2 cup chicken or vegetable broth
salt and pepper

Place shrimp in a colander, rinse frequently with cold water until thawed. about 5 minutes. In a covered 5 to 6 quart nonstick pan over high heat, bring 2 - 1/2 to 3 quarts water to a boil.

Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 - 1/4 - inch lengths.

Add linguine and shrimp to boiling water, cook uncovered, until pasta is barely tender to bite and shrimp are opaque, but still moist-looking in center of thickest part, 2 to 3 minutes. Wash colander and pour pasta and shrimp into it, rinse with hot water and drain.

Rinse pan and return to heat heat. When dry, add oil, garlic and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro and 1/2 cup broth; bring to a boil, then reduce heat to medium.

Pour shrimp mixture into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.

Yield: Makes 3 servings