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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 1/4 cup olive oil
- 16 peeled and deveined raw shrimp (36/40 size)
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 cup low-sodium chicken stock
- 1/4 cup grated pecorino Romano cheese
- 1 pound cooked spaghetti or penne
- 1/4 cup chopped fresh parsley
Method
- Heat a 12-inch saute pan over medium heat.
- Add the oil and shrimp, and cook until the shrimp is pink.
- Add the garlic and wine, and continue cooking until the garlic is opaque and wine is reduced by half.
- Add the chicken stock and cheese.
- Bring to a slight boil to thicken.
- Pour over the cooked pasta and top with the parsley.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
