Ingredients
1 package (8 ounces) spaghetti2 tablespoons cornstarch1/2 cup water1 can (14-1/2 ounces) chicken broth4 garlic cloves, minced1/8 teaspoon cayenne pepper2 tablespoons olive oil1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)2 tablespoons lemon juice1/4 teaspoon grated lemon zest1/4 cup minced fresh parsley
Preparation
Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth.
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.
