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Print this Recipe    Garlic Pasta 05

Garlic Shrimp and Pasta

1 can condensed chicken broth
1/2 cup water
2 tbsp. corn starch
2 tbsp. olive oil
4 garlic cloves, sliced thinly or minced
1/4 cup fresh chopped parsley
1/4 tsp. grated lemon peel
1/8 tsp. ground red pepper (cayenne)
1 1/2 lbs. medium shrimp, shelled and deveined
2 tbsp. lemon juice
4 cups hot spaghetti

In small bowl, stir together broth, water and cornstarch until
smooth; set aside. In 10-inch skillet over medium heat in hot oil,
cook garlic, parsley, lemon peel, and red pepper (cayenne) for 1
minute stirring constantly. Add shrimp and lemon juice. Cook just
until the shrimp turn pink and opaque--not too long or they will
become rubbery. Stir constantly. Gradually add broth mixture to
skillet. Cook until mixture boils and thickens, stirring constantly.
Toss with spaghetti.

Makes 4 servings.

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