Pasta with Light Shrimp Scampi
|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|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked, drained|
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.