2 Tbsp. cornstarch
1 3/4 c. chicken broth
2 cloves garlic, minced
3 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. medium shrimp, shelled and deveined
4 c. hot cooked thin spaghetti

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

Cal-566, CHO-85g, Pro-41g, Fat-4g.