1 1/2 lb medium shrimp, shelled & deveined
2 tbsp cornstarch
1 can (14 1/2-oz) chicken broth
2 tbsp olive or canola oil
4 garlic cloves, minced
1/8 tsp ground red pepper
1 tbsp dried parsley flakes
3 tbsp lemon juice
5 cups cooked angel hair pasta
In a small bowl combine the chicken broth and cornstarch; set aside.
In a large skillet, over medium-high heat, heat the oil. Cook the shrimp, garlic, and pepper until the shrimp turn pink; stir often. Remove shrimp from skillet and set the shrimp aside.
Add the parsley and lemon juice to the skillet. Stir cornstarch mixture and add to the skillet. Cook until mixture boils and thickens, stirring constantly. Return the shrimp to the pan; heat through.
Toss the hot pasta with the shrimp mixture, to serve.
1 can (14 1/2-oz) chicken broth
2 tbsp olive or canola oil
4 garlic cloves, minced
1/8 tsp ground red pepper
1 tbsp dried parsley flakes
3 tbsp lemon juice
5 cups cooked angel hair pasta
In a small bowl combine the chicken broth and cornstarch; set aside.
In a large skillet, over medium-high heat, heat the oil. Cook the shrimp, garlic, and pepper until the shrimp turn pink; stir often. Remove shrimp from skillet and set the shrimp aside.
Add the parsley and lemon juice to the skillet. Stir cornstarch mixture and add to the skillet. Cook until mixture boils and thickens, stirring constantly. Return the shrimp to the pan; heat through.
Toss the hot pasta with the shrimp mixture, to serve.
Yield: 6 servings
file photo for reference only
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