(Low Fat Recipe)

2 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
2 cloves garlic, minced
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups 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.

Makes 4 servings

This recipe created by Swanson.