Gingered Garlic Shrimp
"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.
Ingredients
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 plum tomatoes, diced
- 3/4 cup chicken broth
- 3 teaspoons minced fresh parsley, divided
- 3 teaspoons minced fresh basil, divided
- 1-1/2 teaspoon cornstarch
- 1 tablespoon cold water
- 1/2 pound uncooked medium or large shrimp, peeled and deveined
- 2 cups cooked angel hair pasta
Directions
-
1In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
-
2Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
