- 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)
- 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
Cook pasta according to package directions, omitting salt and fat. 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.
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.