INGREDIENTS
8 oz. uncooked angel hair pasta
1 1/2 lbs. uncooked, medium shrimp, peeled and deveined
1 1/2 tsp. olive oil
3 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth, divided
2 TBSP. lemon juice
1/2 tsp. dried basil
2 tsp. cornstarch
4 cups chopped fresh spinach
1/2 cup crumbled feta cheese
DIRECTIONS
Cook pasta according to package directions.
In a large skillet, sauté shrimp in the oil until the shrimp turn pink.
Add the garlic, salt and pepper; cook 1 minute longer.
Remove and set aside.
In the same skillet, heat 1 cup of broth, lemon juice and dried basil.
In a small bowl, combine cornstarch and remaining broth until smooth and stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in spinach and shrimp; cook until the spinach is wilted.
Drain pasta; serve with shrimp mixture.
Sprinkle with the feta.
Serves 4.
