We’re making a delicious, quick, and healthy Garlic Shrimp and Vegetable Spaghetti. This easy-to-follow recipe is perfect for a weeknight dinner or when you're craving something fresh and flavorful.
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*Recipe*
Ingredients
1 package (8 ounces) spaghetti
2 tablespoons cornstarch
1/2 cup water
1 can (14-1/2 ounces) chicken broth
4 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 tablespoons lemon juice
1/4 teaspoon grated lemon zest
1/4 cup minced fresh parsley (If there is no fresh parsley use dried)
Sliced Mushrooms
Sliced Red and Green Peppers
Sliced White Onions
Directions
Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth.
In a large skillet, sauté garlic, peppers, mushrooms, and onions (use as many as you like), and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat; add the shrimp, lemon juice, zest and parsley (If using dried put on when everything is cooked and plated). Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat or you can just add it to the pan like I did and cook it in it.
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