Garlic Shrimp and Pasta


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Flavorful shrimp served over a bed of thin spaghetii

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Serving Size / Yield

6 servings


  • 2 Tbs. cornstarch
  • 1 can (14-12 oz.)  clear chicken broth
  • 3 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1 1/4 lbs. shelled and deveined medium shrimp, tails removed
  • 4 garlic cloves, minced
  • 1/8 tsp. ground cayenne pepper
  • 3 Tbs. chopped fresh parsley (or 1 Tbs. dried parsley flakes)
  • 5 C. hot cooked extra thin spaghetti, about 8 ounces dry

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In small bowl, stir together cornstarch, broth, and lemon juice until smooth, and set aside. In a 10 inch skillet over medium-high heat, in hot oil, cook shrimp, garlic and red pepper until shrimp turns pink, stirring often. Remove and set aside. In same skillet, add reserved cornstarch mixture and parsley. Cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet. Heat through, stirring occasionally. Serve over spaghetti, toss to coat. If desired, garnish with additional chopped fresh parsley.

Dorothy Hadler, Menasha, Wisconsin

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