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
Directions
Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside.
In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.
Health tip
Shrimp is naturally high in cholesterol, but that doesn’t mean it’s off the menu if you’re following a heart-healthy diet. The cholesterol in shrimp is different than the blood cholesterol that you’re trying to manage. Cut back on saturated and trans fats to keep blood cholesterol in check.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
homemadewithlove
Mar 2, 2019
My family liked the meal but I think i would add Old bay
browns19fan
Feb 20, 2019
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.
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