Mediterranean Shrimp Skillet Pasta

• 8oz dry angel hair pasta
• 1 1/2 tsp extra virgin olive oil
• 1 lb raw medium shrimp, peeled and de-veined
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 garlic cloves, minced
• 1/2 cup chicken broth, divided
• 2 tbsp fresh lemon juice
• 1/2 tsp dried basil
• 2 tsps cornstarch
• 4 cups chopped fresh spinach
• 2 cups cherry tomatoes
• 1/2 cup feta cheese crumbles
• 1/4 cup torn fresh basil

1. Bring a large pot of water to a boil. At the same time, heat oil in a large skillet over medium-high heat, then stir together 1/2 cup chicken broth and cornstarch in a small bowl and set aside. Drop the pasta into the water and cook until al dente. Drain and set aside.
2. Meanwhile, add shrimp to the hot oil, season with salt and pepper, then cook through flipping once. Add garlic and stir continuously for 30 more seconds. Remove shrimp and garlic to a plate and set aside.
3. To the same skillet add 1 cup chicken broth, lemon juice, and dried basil. Pour in cornstarch and chicken broth mixture then bring to a boil and cook for 2 minutes, or until slightly thickened. Add spinach, cherry tomatoes, and cooked shrimp and garlic,then stir until spinach is wilted. Turn off heat, add in cooked pasta, and toss to combine.
4. Divide amongst plates then serve topped with feta cheese, fresh basil, and freshly cracked pepper, if desired.

pasta, extra virgin olive oil, shrimp, salt, pepper, garlic, chicken broth, lemon juice, basil, tsps cornstarch, fresh spinach, cherry tomatoes, feta cheese crumbles, fresh basil

Taken from www.epicurious.com/recipes/member/views/mediterranean-shrimp-skillet-pasta-51497351 (may not work)