Light shrimp scampi

Yield: 4 servings

Measure Ingredient
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
2 teaspoons Cornstarch
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.

Similar recipes