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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 2 tablespoons cornstarch
- 1 (14 1/2 ounce) can Swanson chicken broth
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1/8 teaspoon ground red pepper
- 1 lb medium shrimp, shelled and deveined
- 4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry)
Method
- In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
- Over medium-high heat, cook until mixture boils and thickens.
- Stir constantly.
- Add shrimp.
- Cook for 5 minutes or until shrimp turns pink.
- Stir often.
- Toss with spaghetti.
