Rating: 4 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 5

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

Carolyn Tesini
Recipe by Cooking Light January 2014

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

417 calories; fat 9.8g; saturated fat 3.6g; mono fat 3g; poly fat 1.5g; protein 29.7g; carbohydrates 53g; fiber 4.8g; cholesterol 157mg; iron 3.4mg; sodium 476mg; calcium 219mg.
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