Shrimp and Broccoli Scampi- Cooking Light

By amaliana

Cooking Light- January/February 2014
Don't skip the cornstarch mixture here- it helps the garlicky sauce cling to the pasta.
Serving size-2 cups

Ingredients

• 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

Step 1

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; saute 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.