"Hot cooked spaghetti is tossed with tender shrimp in an exquisite sauce made with Swanson® Chicken Broth, garlic, lemon juice, parsley and red pepper flakes." — Campbell's Kitchen
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1 3/4 cups
Swanson® Chicken Broth
chopped fresh parsley
ground red pepper
medium shrimp, shelled and deveined
hot cooked thin spaghetti, cooked without salt
I made this last night for my husband and he LOVED it! I sauteed 1 chopped onion, 2 extra cloves of garlic, a handful of sliced mushrooms and the shrimp in 2 tablespoons of butter (you could use EVOO to make it a little healthier, but butter tastes soooo good). I removed that from the pan before mixing the ingredients for the sauce. Then I added the onions, garlic, mushrooms and shrimp back to the sauce and let them simmer together for a few minutes. Then I tossed with hot thin spaghetti noodles. With those few modifications, it was delicious and not too dry. I served it with a tossed salad and garlic bread. YUMMY! It will definitely be a keeper for my family.
Husband and I really didn't like the sauce. The chicken stock thickened with cornstarch was too slimmy for my taste. We didn't like the all together taste either. Will not make this again.
The garlic shrimp was great and tasted good over the pasta. I added a little extra chicken broth so it wouldn't be dry tasting.
This recipe was so delicious. My husband and I loved it so much. I did what the recipe asked for, the only thing i different is I sauteed the shrimp with butter and fresh garlic, then set that to the side. I then added sauteed fresh mushrooms and finely chopped onions until tender and put that to the side. I then mixed the broth, garlic, parsley and cornstarch(i reserved about 1/4c. of broth so that i can add the cornstarch to it and mix it, then add it to the hot broth mixture) to a boil for about 7 min.(more broth may be needed so the sauce will not be so thick). Last but not least i added everything togather with the pasta and sauteed it for another 3 min. I will be making this dish again. I might try it with chicken next time. Enjoy!
I thought this was really very yummy. I did make it a little bit differently though. I put some onions, mushrooms, and a bunch of minced garlic in butter until it was soft and almost browned, and then added the shrimp, salt, pepper and a bit of red pepper flakes, and cooked until shrimp was almost done. Also, in the sauce, I didn't add two tablespoons of corn starch, I added it until it was thickened to my liking, because I don't like the tast of food that is overly corn-starchy. I also added more garlic than asked for, and used dried parsley, because I did not have fresh, and used about a tablespoon. I also added salt and pepper to the sauce. When the shrimp was almost cooked through I added the onion, garlic, mushroom and shrimp mixture to the sauce and let it boil for a little while. I also made this with linguini. My family enjoyed it very much...I will definitely make this again.
I used double to garlic and it was wonderful! A huge hit at our house. I added crab and shrimp, doubled the recipe and used a bit less bread crumbs and served over bow tie pasta (my kids' favorite). The kids asked me to go to the store to make it again the following evening!!
very good used the recommendations of others by using white wine instead of boiling water and adding in more cream cheese... this turned out very flavorful....made some with chicken for my hubby and it was equally delicious
Good dish! It was not what I was looking for, but I was pleasantly surprised. The lemon was a lil strong for me, so I added 1 tbsp sugar at end. I followed other suggestions and did the following. I sauteed 4 cloves garlic, minced onion, shrimp and veegie mix in butter. Removed from pan, added sauce ingredients. After it thickened, I returned shrimp mix to pan. Also, added more salt in the end. Will decrease lemon juice next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Shrimp and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 25
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