August 25, 2016
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Pasta, Spaghetti, Vegetables, Broccoli, Italian, Southern, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Low Calorie, Low Fat, Make it from scratch more
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"Quick meal for a weeknight or when you are in a hurry. The cornstarch mix helps the garlic sauce stick to the pasta, so don't leave it out."
Cook the pasta according to the package directions, omitting salt and fat. Add the broccoli in the last 2 minutes of cooking. Drain.
Heat a large skillet over high heat. Coat the pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove the shrimp from the pan.
Heat the pan over medium-low heat. Add butter and oil; swirl to coat. Add garlic; saute 1 minute.
Add chicken stock; bring to a boil, scraping the pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into the stock mixture; cook 1 minute. Stir in shrimp, pasta mixture, parsley, rind, juice, and salt; cook 1 minute, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
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I usually serve brocolli with scampi, but on the side. This was a nice change. Liked cooking it with the pasta. The only change I made was to use white wine instead of broth.