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INGREDIENTS
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4 Servings
2 tablespoons cornstarch
1 (14 1/2 ounce) can Swanson chicken broth
2 cloves garlic, minced |
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 lb medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry) |
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METHODS
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1. In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
2. Over medium-high heat, cook until mixture boils and thickens.
3. Stir constantly.
4. Add shrimp.
5. Cook for 5 minutes or until shrimp turns pink.
6. Stir often.
7. Toss with spaghetti. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 172
Calories from Fat 27 (16%)
Amount Per Serving %DV
Total Fat 3.1g 4%
Saturated Fat 0.7g 3%
Polyunsat. Fat 1.0g
Monounsat. Fat 0.8g
Trans Fat 0.0g
Cholesterol 173mg 57%
Sodium 814mg 33%
Potassium 417mg 11%
Total Carbohydrate 6.8g 2% |
Dietary Fiber 0.2g 0%
Sugars 0.6g
Protein 27.9g 55%
Vitamin A 469mcg 9%
Vitamin B6 0.2mg 8%
Vitamin B12 1.5mcg 25%
Vitamin C 10mg 16%
Vitamin E 1mcg 3%
Calcium 72mg 7%
Magnesium 46mg 11%
Iron 3mg 18% |
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