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-> [Light, Pastas & Noodles, Seafood, Shrimp] -> [Light shrimp scampi Recipe] |
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Light shrimp scampi
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| Artist: |
_ |
| Categories: |
Light, Pastas & Noodles, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 4
| med | Garlic cloves, chopped fine | | 1
| lbs | Medium-sized shrimp, shelled | | | -and deveined | | 1
| cup | Rich, salt-free fish stock | | 1/2
| cup | Dry white wine | | 1/4
| cup | Italian parsley, finely | | | -chopped | | 4
| tsp | Fresh lemon zest, finely | | | -grated | | 2
| tsp | Cornstarch | | 1/4
| cup | Lemon juice | | | Freshly ground pepper | | | Cooked pasta - fine strands |
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Procedures:
| 1 | In a large skillet, heat the oil with the garlic over moderate-to-high heat. | | 2 | When the garlic sizzles, add the shrimp and saute just until they turn pink, about 1 minute. | | 3 | Stir in the fish stock, wine, parsley, and lemon zest. | | 4 | 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. | | 5 | Simmer until the sauce begins to thicken slightly, about 1 minute. | | 6 | spoon the sauce over cooked pasta. | | 7 | Season generously with black pepper. |
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