Ingredients

• 2/3 cup bottled clam juice, or reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon minced garlic, divided
• 3 teaspoons extra-virgin olive oil, divided
• 1/4-1 teaspoon crushed red pepper
• 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)
• 1/4 teaspoon salt, divided
• 4 cups broccoli florets
• 2/3 cup water
• 2 tablespoon chopped fresh basil, or parsley
• 1 teaspoon lemon juice
• Freshly ground pepper, to taste
• Lemon wedges

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Cooking Directions

Step 1

Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.

Step 3

Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

Step 4

Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.