Sunday, December 14, 2014

Cooking Light Shrimp Scampi & Broccoli Pasta

From an old Cooking Light magazine, I found this easy to make gem!
A couple of techniques for making a light, but flavorful pasta sauce.
The corn starch is different, I know, but it does give the sauce a nice body that you would only get from lots more butter or cream.  The only thing I did differently was a bit more lemon, and didn't add any salt until it hit the table on my plate.

I'll try this again with other veggies, like spinach or peppers and some capers!

Serves 4

8 ounces uncooked thin spaghetti
12 ounces broccoli florets
1 pound medium shrimp, peeled and deveined
1 Tbsp butter
2 tsp canola oil
3-4 garlic cloves, minced
3/4 cup unsalted chicken stock
1 Tbsp water
2 teaspoons cornstarch
1/4 cup finely chopped parsley
1 Tbsp grated lemon rind
3 Tbsp fresh lemon juice
1/4 teaspoon kosher salt
2 ounce Parmesan cheese, shaved or grated (about 1/4 cup)

Cook pasta according to package directions. Add broccoli in the last 2 minutes of cooking. Drain.
Heat a large skillet over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove shrimp from pan.
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.

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