I followed the recipe exactly and it was great. This was simple to prepare. I had it on the table in under 30 min. We had some left over and it was even better the next day. Most of the time, these sorts of dishes don't taste that great the next day because it is oily. This dish was, dare I say, better the next day since the pasta had a chance to absorb the sauce. I marked it down to 4 star b/c it was bit plain. I will make it again w/more garlic and add some chili pepper flakes.
Shrimp and Broccoli Scampi
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- Calories: 417
- Fat: 9.8g
- Saturated fat: 3.6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 29.7g
- Carbohydrate: 53g
- Fiber: 4.8g
- Cholesterol: 157mg
- Iron: 3.4mg
- Sodium: 476mg
- Calcium: 219mg
- 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)
- 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.
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