This is a Thursday entry from Cooking Light’s Sunday Strategist. So far I have actually lost ten pounds. I know. I don’t believe it either. Hopefully it had nothing to do with being sick since Monday. You may have noticed I have not posted any recipes since last week. You did miss me, right?
My husband didn’t love this even though I did try to jazz it up a bit. I made a little extra sauce and dropped in some red pepper flakes.
Broccoli and Shrimp Scamp
8 ounces uncooked thin whole grain spaghetti or angel hair pasta
12 ounces broccoli florets
1 pound large shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon canola oil
8 garlic cloves, minced
1 cup chicken stock
1 tablespoon water
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper flakes
1/4 cup finely chopped parsley
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)
Cook pasta according to package instructions. Drop broccoli in during the last two minutes of cooking. Run under cold water to stop the cooking, drain and set aside in a large bowl.
Spray a large skillet with cooking spray and cook shrimp, over medium heat, until done, about two minutes per side. Smaller shrimps will cook faster. Run the shrimp under cold water and add to the bowl.
Heat butter and oil over medium heat in the skillet and cook the garlic for 30 seconds. Add the broth. Combine the water with the corn starch and stir that into the skillet. The sauce will thicken pretty much right away.
Add the pasta, broccoli, and shrimp to the skillet. Season with red pepper flakes, a little salt, and the parsley. Toss to combine. Sprinkle on the lemon peel and squeeze the lemon juice over top and serve with cheese.