Yield: 6 servings

Preparation time: 20 minutes
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2 tablespoons cornstarch
1 can (14 1/2 ounces) chicken broth
2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
4 cloves garlic, minced
1/8 teaspoon ground red pepper
1 tablespoon dried parsely flakes
1 tablespoon lemon juice
3 cups hot cooked angel hair pasta

Cooking time: 15 minutes
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Mix cornstarch and broth; set aside.
In a skillet over medium heat, heat oil.
Cook shrimp, garlic and pepper until shrimp turn pink, stirring often.
Set shrimp aside.
Add parsley and lemon juice.
Stir cornstarch mixture and add.
Cook until mixture boils and thickens, stirring constantly.
Return shrimp to pan.
Heat through.
Toss with pasta.

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