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Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon ground ginger

  2. 2 garlic cloves, minced

  3. 2 tablespoons butter or margarine

  4. 2 tablespoons olive or vegetable oil

  5. 2 plum tomatoes, diced

  6. 3/4 cup chicken broth

  7. 3 teaspoons minced fresh parsley, divided

  8. 3 teaspoons minced fresh basil, divided

  9. 1 1/2 teaspoons cornstarch

  10. 1 tablespoon cold water

  11. 1/2 pound uncooked medium shrimp, peeled and deveined

  12. 2 cups cooked angel hair pasta

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute ginger and garlic 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 teaspoons basil. Combine cornstarch and cold water until smooth; add to the skillet. 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 remaining parsley and basil; toss to coat. ');

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