Garlic Shrimp Pasta

I'm SO sorry for my severe lack of posts over the last month. I've been either on vacation, or recuperating from a vacation long enough to catch my breath before heading out the door again and haven't had time to post some yummy stuff.

*Whew!*

So now that I've got a few minutes to share something, I might as well take advantage of it before I'm hit with a round of birthday parties next month- my husband, little girl and myself all share bdays in July, so it's a pretty stressful fun-packed month. (So this is also my upfront apology in case you don't hear from me again for a few weeks ;)

Anyway, back to what you're all here for... the food!

I have been blessed with a wonderful husband who loves to cook. And even better, loves to try new recipes and even make up his own. :) So about 2 weeks ago he found this recipe online (not sure where because I forgot to write down the link) and I LOVED it!


Here's what you need:

2 tsp cornstarch
1 14.5 oz can chicken broth
3 tsp lemon juice
2 tsp olive oil
1 lb. frozen deveined shrimp (thawed)
4 cloves garlic, minced
3 tsp fresh or 1 tsp dried parsley
8 oz extra thin spaghetti, cooked
1/8 tsp ground red pepper
1 tomato, diced

In a small bowl, stir together cornstarch, broth and lemon juice intil smooth. Set Aside.

Heat oil in a 10" skillet over medium-high heat. Cook shrimp, garlic and red pepper, stirring often until shrimp is warm (you don't want it to overcook and be rubbery). Remove from heat and set aside.

In same skillet add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Toss in tomatoes and stir. Heat thoroughly. Add parsley and a little red pepper for added flavor.

Serve warm. Makes approx 6 1/2 cups.

Enjoy!