Ingredients
4 ounces uncooked angel hair pasta12 ounces uncooked medium shrimp, peeled and deveined1 teaspoon olive oil2 garlic cloves, minced1/8 teaspoon salt1/8 teaspoon pepper3/4 cup chicken broth, divided1 tablespoon lemon juice1/4 teaspoon dried basil1 teaspoon cornstarch2 cups chopped fresh spinach1/4 cup crumbled feta cheese2 tablespoons minced fresh basil
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside.
In the same skillet, heat 1/2 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil.
