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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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One of my favorite shrimp/pasta dishes....we have this dish very often at our house. Ingredients:
1 teaspoon ginger powder (or more if desired for a stronger taste) or 2 tablespoons fresh minced ginger |
2 -3 cloves fresh garlic, minced |
2 tablespoons butter |
2 tablespoons oil |
4 -5 fresh plum tomatoes, diced or 1 (28 ounce) can diced tomatoes, drained |
1 1/2 cups chicken broth |
2 tablespoons minced fresh parsley, divided or 1 pinch dried parsley |
1 tablespoon minced fresh basil, divided or 1 pinch dried basil |
3 teaspoons cornstarch |
2 tablespoons water |
1 lb uncooked medium shrimp or 1 lb large shrimp, peeled and deveined |
3 cups angel hair pasta, cooked |
Directions:
1. In a large skillet, saute the ginger and garlic in butter and oil for 2 mins, or until tender.
2. Stir in the tomatoes, broth, parsely and basil, or the dried spice, if using.
3. In a small bowl, combine the cornstarch with the water; add to the skillet.
4. Bring to a boil; cook and stir for 2 mins or until thickened.
5. Reduce the heat; add the shrimp; simmer, uncovered for 2-3 mins, or until the shrimp turns pink.
6. Add the cooked pasta and the remaining parsley and basil; toss to coat.
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