2 tbsp cornstarch
12 oz. chicken broth
3 tbsp lemon juice
2 tbsp olive oil
1 ¼ lbs shrimp, shelled and deveined medium (tails removed)
4 garlic cloves, minced
⅛ tsp ground cayenne pepper
3 tbsp fresh parsley, or 1 tbsp. of dried parsley flakes
5 cups extra thin spaghetti, hot cooked and about 8 ounces dry
In a small bowl, stir together cornstarch, broth, and lemon juice until smooth then set aside.
Cook shrimp, garlic, and red pepper in a skillet over medium-high heat until shrimp turns pink, stirring often.
Remove and set aside.
In the same skillet, add reserved cornstarch mixture and parsley.
Cook until mixture boils and thickens, stirring constantly.
Return shrimp to skillet.
Heat through, stirring occasionally.
Serve over spaghetti, toss to coat.
If desired, garnish with additional chopped fresh parsley.
Sugar: 6g
:
Calcium: 196mg
Calories: 899kcal
Carbohydrates: 154g
Cholesterol: 238mg
Fat: 9g
Fiber: 7g
Iron: 5mg
Potassium: 617mg
Protein: 46g
Saturated Fat: 1g
Sodium: 959mg
Vitamin A: 665IU
Vitamin C: 21mg
