Shrimp and Broccoli Scampi

Photo: Brian Woodcock; Styling: Cindy Barr

 

Don't skip the cornstarch mixture here--it helps the garlicky sauce cling to the pasta.

Yield:

Serves 4 (serving size: 2 cups)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

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.

Carolyn Tesini,

January 2014