Ingredients

• 8 OZ. UNCOOKED ANGEL HAIR PASTA
• 1 1/2 LBS. UNCOOKED MEDIUM SHRIMP, PEELED AND DEVEINED
• 1 1/2 TSP. OLIVE OIL
• 3 GARLIC CLOVES, MINCED
• 1/4 TSP. SALT
• 1/4 TSP. PEPPER
• 1 1/2 CUP CHICKEN BROTH, DIVIDED
• 2 TBSP. LEMON JUICE
• 1/2 TSP DRIED BASIL
• 2 TSP CORNSTARCH
• 4 CUPS CHOPPED FRESH SPINACH
• 1/2 CUP CRUMBLED FETA CHEESE
• 1/4 CUP MINCED FRESH BASIL

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, sauté 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 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.