Ingredients
- 8 ounces dry thin spaghetti
- 12 ounces broccoli florets
- 1 pound medium shrimp (peeled and deveined
- 1 tablespoon butter
- 2 teaspoons oil (canola oil)
- 11 garlic cloves, minced
- 3/4 cup chicken stock (unsalted)
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/4 cup parsley, finely chopped
- 1 tablespoon lemon rind, grated
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 ounce Parmesan cheese (shaved or grated, about 1/4 cup)
How to Make
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Step 1: Cook the pasta according to the package directions, omitting salt and fat. Add the broccoli in the last 2 minutes of cooking. Drain.
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Step 2: 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.
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Step 3: Heat the pan over medium-low heat. Add butter and oil; swirl to coat. Add garlic; saute 1 minute.
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Step 4: 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.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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