12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil or cooking oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Freshly ground black pepper or crushed red pepper
How to make it
Cook pasta according to the package directions. Drain well; keep pasta warm.
Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.