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Add a photoServings: 4
Ingredients
- 2 Tbsp. cornstarch
- 1 can Swanson Chicken Broth - (14 1/2 ounce)
- 2 x garlic cloves chopped
- 3 Tbsp. minced fresh parsley
- Â Â (or possibly 1 tbspn dry parsley)
- 2 Tbsp. lemon juice
- 1/8 tsp grnd red pepper
- 1 lb medium shrimp shelled, deveined
- 4 c. warm cooked thin spaghetti cooked without salt
Directions
- In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice and pepper. Over medium-high heat, cook till mix boils and thickens, stirring constantly.
- Add in shrimp. Cook 5 min or possibly till shrimp turn pink, stirring often. Toss with spaghetti.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 1022 | |
| Calories from Fat 49 | 5% |
| Total Fat 5.75g | 7% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 619mg | 26% |
| Potassium 800mg | 23% |
| Total Carbs 182.79g | 49% |
| Dietary Fiber 7.8g | 26% |
| Sugars 6.7g | 4% |
| Protein 54.67g | 87% |
