Copyright © 2014 The FOURnet Information Network. All rights reserved.

2 teaspoons cornstarch
1 14.5 oz can chicken broth
3 teaspoons lemon juice
2 teaspoons olive oil
1 lbs. easy peel shrimp, shelled
4 cloves garlic, minced
3 teaspoons fresh or 1 teaspoon dried parsley
8 oz. dry extra thin spaghetti, cooked
1/8 tsp. ground red pepper

In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.

Heat oil in 10" skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside.

In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper.

Serve warm.

Makes approx 6 1/2 cups.

Submitted by: Jessica
Share: Add review or comment

 Rating: 4.9 / 5 - Reviews: 14
Sep 29, 4:54 PM
Tyhira says:
Nov 27, 2:34 PM
Matt says:
Jan 16, 12:28 PM
Sandy (New York) says:
Jun 7, 9:41 PM
Amy (United States) says:
Jun 28, 10:45 PM
Duncan (New York) says:
Jul 17, 7:13 PM
Jo (North Carolina) says:
Oct 12, 8:51 PM
Nikki (Ohio) says:
Mar 13, 9:55 PM
Darren (Oregon) says:
Apr 18, 11:02 PM
Andrea (California) says:
Apr 30, 6:22 PM
Brittney (Florida) says:
Jul 25, 9:34 PM
Cameron (British Columbia) says:
Oct 16, 9:49 PM
Ian Weerstra (Colorado) says:
May 26, 9:34 PM
Ruth (Northern Mariana Islands) says:
Aug 16, 2:30 PM
Sharonjohnson (Louisiana) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood