Shrimp Piccata

By Jhousel

Ingredients

• 1/2 pound uncooked angel hair pasta
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled and deveined
• 1 teaspoon dried oregano
• 1/8 teaspoon salt
• 1 cup chicken broth
• 1 cup white wine or additional chicken broth
• 4 teaspoons cornstarch
• 1/3 cup lemon juice
• 1/4 cup capers, drained
• 3 tablespoons minced fresh parsley

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

•Cook pasta according to package directions.

•Meanwhile, in a large skillet, saute shallots and garlic in oil for 1
minute. Add the shrimp, oregano and salt; cook and stir until shrimp
turn pink. In small bowl, combine the broth, wine and cornstarch;
gradually stir into pan. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat.

•Drain pasta. Add the pasta, lemon juice, capers and parsley to the
skillet; toss to coat. Yield: 4 servings.