Yield: 4 servings
|2 tablespoons||Olive oil|
|4 mediums||Garlic cloves, chopped fine|
|1 pounds||Medium-sized shrimp, shelled and deveined|
|1 cup||Rich, salt-free fish stock|
|½ cup||Dry white wine|
|¼ cup||Italian parsley, finely chopped|
|4 teaspoons||Fresh lemon zest, finely grated|
|¼ cup||Lemon juice|
|Freshly ground pepper|
|Cooked pasta - fine strands|
In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the shrimp and saute just until they turn pink, about 1 minute. Stir in the fish stock, wine, parsley, and lemon zest.
In a small cup or bowl, stir the cornstarch into the lemon juice until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute.
Spoon the sauce over cooked pasta. Season generously with black pepper.