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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from TOH. Ingredients:
8 ounces spaghetti |
2 tablespoons cornstarch |
1/2 cup water |
1 (14 ounce) can chicken broth |
4 garlic cloves, minced |
1/8 teaspoon cayenne pepper |
2 tablespoons olive oil |
1 1/2 lbs cooked shrimp, peeled and deveined |
2 tablespoons lemon juice |
1/4 teaspoon lemon zest |
1/4 cup fresh parsley, minced |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the cornstarch, water and broth until smooth; set aside.
2. In a large skillet, sauté garlic and cayenne in oil until tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat; add shrimp, lemon juice and zest, and parsley. Cook for 2-4 minutes or until heated through. Drain spaghetti and place in a large bowl. Toss with the sauce to coat.
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