Lemon Garlic Shrimp Pasta

Another great recipe adapted from Cooking Light.  I recommend getting your lemon zest and juice ready and mincing your garlic before you start anything else.  Also mix together the corn starch and water and have it handy so you can just throw them in when it’s time without stopping the whole process.

• 8 ounces uncooked Farfalle pasta
• 12 ounce bag frozen baby broccoli florets
• 1 pound medium shrimp, peeled and deveined (I like to take the tails off too)
• 1 Tablespoon butter
• 2 teaspoons canola oil
• 10 garlic cloves, minced
• 2/4 cup chicken stock
• 1 Tablespoon water
• 2 teaspoons corn starch
• Grated rind of one lemon
• 2 Tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese (NOT the powdery stuff!!)

1.  Cook pasta according to package directions.  While it’s cooking, microwave broccoli according to package directions.  Drain both and toss together.

2.  Heat a large, non-stick skillet over high heat.  Coat pan with cooking spray.  Add shrimp; cook 2 minutes on each side.  Remove shrimp from pan. 

3.  Heat the same pan over medium-low heat.  Add butter and oil; swirl to coat.  Add garlic; saute 1 minute.  Add stock; bring to a boil, scraping pan to loosen browned bits.  Combine 1 tablespoon water and cornstarch in a small bowl.  Stir cornstarch mixture into stock mixture; cook 1 minutes, tossing to coat.  Stir in lemon juice.  Sprinkle with Parmesan cheese and lemon zest.

Makes 4 servings.