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cornstarch chicken broth onion garlic extra-virgin olive oil butter shrimp parsley lemon juice cayenne pepper balsamic vinegar Parmesan cheese hot cooked fettuccine fresh basil leaf salt
Viewed: 63 - Published at: 3 years agoIngredients
- 2 tablespoons cornstarch
- 1 (14 1/2 ounce) can chicken broth
- 12 cup chopped onion
- 6 -7 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 lb medium shrimp, peeled and deveined
- 3 tablespoons chopped fresh parsley leaves
- 2 -3 tablespoons fresh lemon juice
- 18 teaspoon cayenne pepper
- 1 -2 tablespoon balsamic vinegar
- 14 cup freshly grated parmesan cheese, plus additional for passing on the side
- 4 cups hot cooked fettuccine
- 14 cup chopped fresh basil leaf
- salt & freshly ground black pepper
Method
- Mix cornstarch with broth in a small bowl, stir until combined, and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles.
- Saute onion and garlic until onion is translucent and begins to brown.
- Do not let garlic brown.
- Add shrimp, parsley, lemon juice, and cayenne pepper.
- Stir and toss until shrimp is cooked through and turns pink, about 5 minutes.
- Stir broth mixture again, and add to pan.
- Stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken.
- Add cooked fettuccine, balsamic vinegar and Parmesan cheese.
- Toss to combine, and serve immediately with additional Parmesan cheese on the side.
