GINGERED GARLIC SHRIMP

By á-2245

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

Details

Servings 2

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.