2 tablespoon cornstarch
1 can Chicken Broth
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1/8 tablespoons ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti (about 8 oz. dry) cooked without salt
In medium saucepan mix cornstarch, broth,garlic, parsley, lemon juice, and peppers.Over medium- high heat, cook until mixture boils and thickens, stirring constantly. Add shrimp. Cook 5 minutes or until shrimps turn pink, stirring often. Toss with spaghetti, if desired garnish with lime.
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