Serves 4
40 min
Spaghetti with Shrimp, Lemon, and Garlic
Recipe GLPRce6341a46f0d8f
This light and aromatic pasta dish features tender shrimp in a savory lemon-garlic sauce infused with fresh herbs and seafood broth. The whole-wheat spaghetti adds fiber and nutty flavor, while a touch of cream cheese creates a silky sauce. Fresh parsley and lemon juice brighten every bite for an elegant yet simple weeknight meal.
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Ingredients
1½ teaspoons olive oil
1 onion, minced
6 garlic cloves, minced
1½ teaspoons fresh thyme (or ½ teaspoon dried thyme)
Pinch red pepper flakes
1½ cups low-sodium chicken broth
1½ cups clam juice
1 bay leaf
1½ tablespoons cornstarch
1½ tablespoons water
⅓ cup fresh lemon juice (from about 2 lemons)
1 ounce light cream cheese
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and pepper to taste
12 ounces whole-wheat spaghetti
2 tablespoons fresh parsley, minced
Directions
Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, thyme, and red pepper flakes to the skillet. Stir constantly for about 1 minute until fragrant, being careful not to burn the garlic.
Pour in the chicken broth, clam juice, and bay leaf. Bring the mixture to a simmer and cook for 5 minutes to blend the flavors.
In a small bowl, whisk together the cornstarch and water to create a slurry. While stirring the simmering broth, slowly pour in the cornstarch mixture to thicken the sauce. Continue stirring for 1-2 minutes until the sauce thickens and becomes slightly glossy.
Stir in the fresh lemon juice and light cream cheese, stirring until the cream cheese is fully incorporated and the sauce is smooth. Season with salt and pepper to taste.
Add the peeled and deveined shrimp to the sauce. Cook for 4-5 minutes, stirring gently, until the shrimp are opaque throughout and have reached an internal temperature of 165°F.
Remove the bay leaf from the sauce. Divide the cooked spaghetti among four plates or bowls. Spoon the shrimp sauce over the pasta and garnish each serving with fresh minced parsley. Serve immediately.
