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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Served with a salad and garlic bread toast, this recipe makes a tasty dinner. Ingredients:
1 package (8 ounces) spaghetti |
2 tablespoons cornstarch |
1/2 cup water |
1 can (14-1/2 ounces) chicken broth |
4 garlic cloves, minced |
1/8 teaspoon cayenne pepper |
2 tablespoons olive oil |
1-1/2 pounds cooked shrimp, peeled and deveined |
2 tablespoons lemon juice |
1/4 teaspoon grated lemon peel |
1/4 cup minced fresh parsley |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside.
2. In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat; add the shrimp, lemon juice, peel and parsley. Cook for 2-4 minutes or until heated through. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat. Yield: 6 servings.
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