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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you are a lemon lover, this one is for you! Adjust the lemon juice to your taste. I use a whole bunch. Ingredients:
1 tablespoon olive oil (or canola balance which is healthier) |
1 tablespoon grated lemon, zest of (or more to taste) |
1 cup chicken broth |
3 tablespoons freshly squeezed lemon juice |
2 teaspoons cornstarch |
1/2 package pine nuts (cashews work too.) |
2 teaspoons dill weed |
8 ounces angel hair pasta |
1 package of frozen tailless shrimp, thawed |
Directions:
1. Prepare pasta according to package directions.
2. Put hot pasta in large bowl and add the oil, lemon zest, and some freshly ground black pepper.
3. Toss to coat.
4. Put chicken stock, lemon juice and cornstarch in large saucepan.
5. Bring to boil, whisking constantly.
6. Reduce heat and simmer, whicking, at least 2 minutes to remove the starchy flavor from the cornstarch.
7. Add thawed shrimp and pignole nuts, simmer for a minute or two, just until shrimp is heated.
8. Cooking too long will make the shrimp tough.
9. Plate up the pasta and dump shrimp mixture on it.
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