Uncooked shrimp- 1 pound(s), medium, peeled and deveined
Table wine- ¼ cup(s), dry white or vermouth
Cornstarch- 2 tsp
Reduced-sodium chicken broth-¾ cup(s)
Table salt- ¾ tsp, or to taste
Black pepper- ⅛ tsp, or to taste
Uncooked linguini- 8 oz, cooked and kept hot
Fresh parsley-¼ cup(s), fresh, chopped
Basil- 2 Tbsp, fresh, thinly sliced
Lemon wedge(s)-4 wedge(s)
Instructions:
Heat the oil in a large skillet over medium-high heat; add the garlic and sauté for 1 minute. Add the oregano and stir to coat. Add the shrimp and sauté until it’s bright pink, stirring frequently, about 3 minutes. Add the wine and simmer for 1 minute.
In a small cup, whisk the cornstarch and the chicken broth until they’re blended; add this mixture to the skillet and simmer for 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
Transfer the cooked linguini to four individual shallow bowls and spoon the shrimp and sauce over top; sprinkle with the parsley and basil. Serve with lemon wedges.
Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.
