Light Shrimp Scampi
Yield
4 servingsPrep
10 minCook
?Ready
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | medium |
garlic cloves
finely chopped |
*
|
| 1 | pound |
shrimp
medium-sized, shelled, deveined |
|
| 1 | cup |
fish stock
rich, salt-free |
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
italian parsley
finely chopped |
|
| 4 | teaspoons |
lemon zest
fresh, finely grated |
|
| 2 | teaspoons |
cornstarch
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
pasta
cooked, fine-strands |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 4 | medium |
garlic cloves
finely chopped |
*
|
| 453.6 | g |
shrimp
medium-sized, shelled, deveined |
|
| 237 | ml |
fish stock
rich, salt-free |
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
italian parsley
finely chopped |
|
| 2E+1 | ml |
lemon zest
fresh, finely grated |
|
| 1E+1 | ml |
cornstarch
|
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
pasta
cooked, fine-strands |
*
|
Directions
In a large skillet, heat the oil with the garlic over moderate-to-high heat.
When the garlic sizzles, add the shrimp and sauté 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.
