Gingered Garlic Shrimp
Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish.
¾ teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
2 plum tomatoes, diced
¾ cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1½ teaspoons cornstarch
1 tablespoon cold water
½ pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta
1. In a large skillet, saute ginger and garlic in butter and oil for 2-3 minutes or until tender. Stir in the tomatoes, broth, 1½ teaspoons parsley and 1½ teaspoons basil.
2. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink.
4. Add the pasta and remaining parsley and basil; toss to coat.
Yield: 2 servings.
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