Ingredients
1
14.5 oz can chicken broth
1
lbs. easy peel shrimp, shelled
3
tsp fresh or 1 tsp dried parsley
8
oz. dry extra thin spaghetti, cooked
1/8
tsp. ground red pepper
Directions
1.
In a small bowl, stir together cornstarch, broth and lemon juice until smooth.
3.
Heat oil in 10" skillet over medium-high heat.
4.
Cook shrimp, garlic and red pepper until shrimp turns pink.
7.
Remove from heat and set aside.
8.
In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly.
9.
Return shrimp to skillet, along with cooked spaghetti.
11.
Add parsley and red pepper.
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