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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I typically serve this with crusty French bread and asparagus. Ingredients:
1/2 pound uncooked angel hair pasta |
2 shallots, finely chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 pound uncooked large shrimp, peeled and deveined |
1 teaspoon dried oregano |
1/8 teaspoon salt |
1 cup chicken broth |
1 cup white wine or additional chicken broth |
4 teaspoons cornstarch |
1/3 cup lemon juice |
1/4 cup capers, drained |
3 tablespoons minced fresh parsley |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
3. Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat. Yield: 4 servings.
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