This is a healthy version of Shrimp Scampi, that I adapted from EatingWell magazine.
Lemon Garlic Shrimp
2 tsp olive oil
3 cloves of garlic, minced
2 tsp lemon zest
1/2 pound shrimp, peeled and deveined
1/2 cup reduced sodium chicken broth
1/2 tsp cornstarch
1 tbs lemon juice
1 tbs fresh parsley, chopped
Heat the olive oil in a large nonstick skillet. Add the garlic and lemon zest, stirring until fragrant. Then add the shrimp and let cook for 1 1/2 to 2 minutes. While shrimp is cooking add cornstarch to chicken broth and whisk until smooth. Add the mixture to the shrimp. Cook until mixture has thickened and shrimp have turned pink, about 1 1/2 to 2 minutes. Remove pan from heat and add the lemon juice and parsley. Serve shrimp and sauce over angel hair pasta.
