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Pasta With Light Shrimp Scampi

Fettuccine.Inn's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), chopped finely (Medium Sized)
  Shrimp in the shell 1 Pound, shelled and deveined (Medium-Sized, About 3/4 Pound Shrimp Meat)
  Salt free fish stock 1 Cup (16 tbs) (Rich)
  Dry white wine 1⁄2 Cup (8 tbs)
  Finely chopped italian parsley 1⁄4 Cup (4 tbs)
  Finely grated lemon zest 4 Teaspoon
  Cornstarch 2 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
  Pasta 1 Pound, cooked, drained
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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