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Shrimp and Broccoli Scampi

Photo: Brian Woodcock; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 2 cups)
Don't skip the cornstarch mixture here--it helps the garlicky sauce cling to the pasta.

Ingredients

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

Nutrition Information

  • calories 417
  • fat 9.8 g
  • satfat 3.6 g
  • monofat 3 g
  • polyfat 1.5 g
  • protein 29.7 g
  • carbohydrate 53 g
  • fiber 4.8 g
  • cholesterol 157 mg
  • iron 3.4 mg
  • sodium 476 mg
  • calcium 219 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add broccoli in the last 2 minutes of cooking. Drain.

  2. Heat a large skillet over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove shrimp from pan.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.