- 2
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Ingredients
- 3/4 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
- 3/4 cup chicken broth
- 3 teaspoons minced fresh parsley, divided
- 3 teaspoons minced fresh basil, divided
- 1-1/2 teaspoons cornstarch 1 tablespoon cold water
- 1/2 pound uncooked medium or large shrimp, peeled and deveined
- 2 cups cooked angel hair pasta
Preparation
Step 1
a large skillet, saute ginger and gar¬lic in butter and oil for 2-3 minutes or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 tea¬spoons basil. Combine cornstarch and cold water until smooth; add to the skil¬let. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and re-maining parsley and basil; toss to coat. Yield: 2 servings.
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