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Garlic Shrimp & Pasta

Garlic Shrimp & Pasta

4
(14)

Take out the butter and depend on the richness of chicken broth to give full flavor to the savory garlic sauce that coats tender shrimp and hot cooked spaghetti in this quick-cooking dish.

serves 4 people

Ingredients

cost per recipe: $13.01

The price is determined by the national average.

  • 2

    tablespoons cornstarch

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 3

    cloves garlic, minced

  • 3

    tablespoons chopped fresh parsleyor 1 tablespoon dried parsley flakes

  • 3

    tablespoons lemon juice

  • 1/8

    teaspoon ground red pepper

  • 1

    pound fresh medium shrimp, peeled and deveined

  • 1

    each (1/2 of a 1-pound package) cooked thin spaghetti, cooked without salt and drained

view nutrition info

How to Make It

Heat the cornstarch, broth, garlic, parsley, lemon juice and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens. Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through.  Add the spaghetti and toss to coat.
Step 1

Heat the cornstarch, broth, garlic, parsley, lemon juice and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens.

Step 2

Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through.  Add the spaghetti and toss to coat.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(14)
  • FishtownKate1

    February 17, 2015

    Easy and delicious!

    I followed the directions for everything except the spaghetti. I cooked the spaghetti with salt and some canola oil to prevent it from sticking. It was a hit with my family and so easy to make. I will certainly make this again!

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  • bobbyr1

    February 12, 2014

    Rotel tomato with chillis

    I added a can of Rotel tomatoes with green chilies and found this very tasty.

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    (0) (0)
  • Janet R.

    September 20, 2012

    Garlic Shrimp & Pasta

    I liked it but it was definitely missing something. I think it needed more lemon, more garlic, and I think I will substitute the parsley with cilantro next time.

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  • kyber3

    February 21, 2012

    Garlic Shrimp & Pasta

    This recipe was found in the Lenten section, unless you were making without the chicken, broth or stock it can not be a lenten recipe.

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  • gregpad69

    September 20, 2011

    Garlic Shrimp & Pasta

    I used frozen, peeled, deveined shrimp, defrosted "quick method" in the sink in a strainer. It took longer to cook the pasta (I used fettuccine) than the shrimp and sauce! I read other reviews that said it was a bit bland so I doubled the garlic (my fam loves garlic) and added some red pepper flakes in addition to the red pepper. It came out pretty good. My 5 year old LOVES shrimp and she loved this and went back for seconds. The hubby enjoyed it, too! So, next time my 5 year old wants shrimp on a work/school night, I would make this again. I didn't really find it bland, but I feel like it's missing something. All in all, though, not bad and very easy if using frozen shrimp.

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