"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Shrimp & Pasta Recipe

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This recipe for Garlic Shrimp & Pasta, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
1 can condensed chicken broth
cup water
2 tbsp corn starch
2 tbsp olive oil
4 cloves minced garlic
cup fresh, chopped parsley
tsp. grated lemon peel
1/8 tsp. ground cayenne hot pepper
1 lb med/shelled/deveined shrimp
2 tbsp lemon juice
4 cups hot cooked pasta (Spaghetti/Linguini/Fettuccini)

Directions:
Directions:
In small bowl, stir together broth, water and corn starch until smooth; set aside. In 10" skillet cook over med. heat, the garlic, parsley, lemon peel & red pepper for 1 min. stirring constantly. Add shrimp and lemon juice. Cook until shrimp turns pink and opaque, stirring constantly. Gradually add broth mixture to skillet. Cook until mixture boils and thickens, stirring constantly. Toss w/pasta and serve.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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