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!
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.