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Home -> Main Dishes -> Seafood
Recipe submitted by cynthiaw
Ingredients (view qty in metric system instead)
2 tablespoon olive oil 4 medium garlic cloves, chopped fine 1 lb medium-sized shrimp, shelled and de; veined 1 cup rich, salt-free fish stock 1/2 cup dry white wine 1/4 cup italian parsley, finely chopped 4 teaspoon fresh lemon zest, finely grated 2 teaspoon cornstarch 1/4 cup lemon juice 1 freshly ground pepper 1 cooked pasta - fine strands
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.
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