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.