Serves 4
3 tablespoons of olive oil
6 cloves of garlic
2 tablespoons or more of chopped parsley
zest and juice of a lemon
1/8 of a teaspoon of cayenne spice, if you don’t have it use black pepper
1/8 of chilli flakes “optional” only for those who enjoy spicy food
1 lb or more of shrimps size “31-40”
1 can of Campbell chicken broth soup
8 oz of water mixed with 2 tbsp of cornstarch
spaghetti/fettuccine or linguini
In a large frying pan, heat up the oil, then add the garlic, the parsley, the lemon zest for a few minutes, then add the shrimps, the cayenne spice, the juice of the lemon and let it cook for a few minutes.
Mix the can of chicken broth with the 8 oz of water and cornstarch until dissolved then add it with the shrimps, let it cooked for a few minutes until the sauce thickens.
Cook you choice of pasta and add to the shrimp mixture.