50+ Friends Club Cookbook
Fish and Shellfish

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Garlic Shrimp & Pasta

From the Kitchen of: H@ppy

2	Tbsp	cornstarch
1	can (14 1/2 ounces	Swanson Chicken Broth
2	cloves	garlic, minced
3	Tbsp	chopped fresh parsley or 1 tablespoon dried parsley flakes
2	Tbsp	lemon juice
1/8	tsp.	ground red pepper
1	lb	medium shrimp, shelled and deveined
4	c	hot cooked thin spaghetti (about 8 ounces dry), cooked without salt

• In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice and pepper. Over medium-high heat, cook until mixture boils and thickens, stirring constantly.
• Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss with spaghetti.
• 4 servings