Food network

1 pound mostaccioli pasta — uncooked
2 teaspoons vegetable oil — divided
12 ounces frozen small shrimp — thawed
3 medium carrots — thinly sliced
1 bunch scallions — sliced
1 pound asparagus — cut into pieces
1 cup fresh orange juice
salt and pepper — to taste

DIRECTIONS:

Prepare pasta according to package directions. 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 2 minutes. Add the scallions and asparagus and stir-fry 3-4 minutes, until asparagus is tender-crisp. When pasta is done, drain 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.