Friday, October 24, 2008

Shrimp over Pasta

Thin spaghetti - enough for everyone

shrimp, defrosted and tails taken off

Boil pasta until ready.

In a saute pan, put some olive oil, a little butter, minced garlic (about 5 cloves), chicken broth, white wine and little lemon juice, parsley and salt and pepper. Not too much lemon or it will be too tart.

Just let the garlic warm up a bit, not brown. Add some sprinkles of wondra flour to thicken and throw in the shrimp just to heat it through.

Drain the pasta and put the shrimp on top. Serve with white wine! Delish!

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