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Categories:
olive oil garlic shrimp fish stock rich white wine Italian parsley lemon zest Fresh cornstarch lemon juice black pepper Pasta
Viewed: 66 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 4 medium garlic cloves finely chopped
- 1 pound shrimp medium-sized, shelled, deveined
- 1 cup fish stock rich, salt-free
- 1/2 cup white wine dry
- 1/4 cup italian parsley finely chopped
- 4 teaspoons lemon zest fresh, finely grated
- 2 teaspoons cornstarch
- 1/4 cup lemon juice
- 1 x black pepper freshly ground
- 1 x pasta cooked, fine-strands
Method
- 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.
