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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish, notes Rebecca Baird of Salt Lake City, Utah. Ingredients:
1 tablespoon minced fresh gingerroot |
2 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons olive oil |
2 plum tomatoes, diced |
3/4 cup chicken broth |
3 teaspoons minced fresh parsley, divided |
3 teaspoons minced fresh basil, divided |
1-1/2 teaspoon cornstarch |
1 tablespoon cold water |
1/2 pound uncooked medium or large shrimp, peeled and deveined |
2 cups cooked angel hair pasta |
Directions:
1. In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat. Yield: 2 servings.
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