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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My wife and I LOVE garlic, and garlic and shrimp go so well together that I just had to come up with this one; goes great with a tossed salad and crusty French bread. Although Parmesan with shrimp isn't authentic, it goes well with this because of all the garlic. Ingredients:
2 tablespoons cornstarch |
1 (14 1/2 ounce) can chicken broth |
1/2 cup chopped onion |
6 -7 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
2 tablespoons butter |
1 lb medium shrimp, peeled and deveined |
3 tablespoons chopped fresh parsley leaves |
2 -3 tablespoons fresh lemon juice |
1/8 teaspoon cayenne pepper |
1 -2 tablespoon balsamic vinegar |
1/4 cup freshly grated parmesan cheese, plus additional for passing on the side |
4 cups hot cooked fettuccine |
1/4 cup chopped fresh basil leaf |
salt & freshly ground black pepper |
Directions:
1. Mix cornstarch with broth in a small bowl, stir until combined, and set aside.
2. Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles.
3. Saute onion and garlic until onion is translucent and begins to brown. Do not let garlic brown.
4. Add shrimp, parsley, lemon juice, and cayenne pepper. Stir and toss until shrimp is cooked through and turns pink, about 5 minutes.
5. Stir broth mixture again, and add to pan. Stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken.
6. Add cooked fettuccine, balsamic vinegar and Parmesan cheese. Toss to combine, and serve immediately with additional Parmesan cheese on the side.
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