Shrimp In Cilantro Tomato Blush Sauce
|Frozen lime shrimp||1 1⁄2 Pound (1 Package, Margaritaville Island)|
|Garlic||1 Clove (5 gm), chopped|
|Chopped tomatoes||1 Cup (16 tbs) (Fresh / Canned)|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Chopped cilantro||1⁄2 Cup (8 tbs), divided|
|Light cream||1⁄2 Cup (8 tbs)|
|Angel hair pasta/Thin spaghetti||1 Pound, cooked, drained|
1. In a large skillet over medium heat, saute shrimp and garlic for 8-10 minutes, turning shrimp to cook evenly.
2. Add tomatoes, chicken broth and 1/4 cup cilantro. Bring to a boil, then reduce heat. In a bowl, blend cream with cornstarch; stir into shrimp and heat gently until sauce is slightly thickened.
3. Spoon shrimp and sauce over pasta. Sprinkle with remaining cilantro.