Garlic Shrimp Spaghetti
Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. —June Foote, Spring Hill, Florida
Ingredients
- 1 package (8 ounces) spaghetti
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 can (14-1/2 ounces) chicken broth
- 4 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
- 2 tablespoons lemon juice
- 1/4 teaspoon grated lemon zest
- 1/4 cup minced fresh parsley
Reviews
My family liked the meal but I think i would add Old bay
Very good. I made it to serve two people, cutting the shrimp and broth by 2/3 and using 1tsp. seafood seasoning in place of the cayenne. Next time I will use both seasonings. I used slightly more than half of the amounts specified for lemon juice, lemon zest and parsley, since those are flavors we like. I also used raw shrimp (1/2 lb.), which I added to the sauce after thickening it. This would make a delicious Lenten meal if the chicken broth were replaced by seafood or vegetable broth.
My husband really like this. Thanks