Light shrimp scampi
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Light shrimp scampi
  Shrimp    Seafood    Pasta  
Last updated 6/12/2012 1:27:26 AM. Recipe ID 62329. Report a problem with this recipe.
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      Title: Light shrimp scampi
 Categories: Seafood, Pasta, Low-cal
      Yield: 4 Servings
 
      2 tb Olive oil
      4 md Garlic cloves, chopped fine
      1 lb Medium-sized shrimp, shelled
           -and deveined
      1 c  Rich, salt-free fish stock
    1/2 c  Dry white wine
    1/4 c  Italian parsley, finely
           -chopped
      4 ts Fresh lemon zest, finely
           -grated
      2 ts Cornstarch
    1/4 c  Lemon juice
           Freshly ground pepper
           Cooked pasta - fine strands
 
  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.
 




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Recipe ID 62329 (Apr 03, 2005)

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