Pasta with Shrimp and Broccoli

Found a recipe in the cooking light magazine 20 minute dinner section. It is pasta with shrimp and broccoli in a light scampi sauce. Whipped it up for dinner and it was pretty good! Made some Red Lobster cheese biscuits to go with it. Top your pasta off with freshly grated parmesan cheese and some red pepper flakes!

Here is the recipe:

8 ounces uncooked thin spaghetti

12 ounces broccoli florets

Cooking spray

1 pound medium shrimp, peeled and deveined

1 tablespoon butter

2 teaspoons canola oil

10 garlic cloves, minced

3/4 cup unsalted chicken stock (such as Swanson)

• 1 tablespoon water
• 2 teaspoons cornstarch
• 1/4 cup finely chopped parsley
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Add broccoli in the last 2 minutes of cooking. Drain.
2. Heat a large skillet over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove shrimp from pan.
3. Heat pan over medium-low heat. Add butter and oil; swirl to coat. Add garlic; sauté 1 minute. Add stock; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute. Stir in shrimp, pasta mixture, parsley, rind, juice, and salt; cook 1 minute, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

   

Nutritional Information

Amount per serving: Serving size: 2 cups

• Calories: 417
• Fat: 9.8g
• Saturated fat: 3.6g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 1.5g
• Protein: 29.7g
• Carbohydrate: 53g
• Fiber: 4.8g
• Cholesterol: 157mg
• Iron: 3.4mg
• Sodium: 476mg