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Gingered Garlic Shrimp

"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.

2 ServingsPrep/Total Time: 20 min.

Ingredients

1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive 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 teaspoon cornstarch
1 tablespoon cold water
1/2 pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta

Directions

In a large skillet, saute ginger and garlic in butter and oil for 1
minute 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 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. Yield: 2 servings.

2 of 2

Gingered Garlic Shrimp (continued)

Nutrition Facts: 1 serving equals 536 calories, 27 g fat (9 g saturated fat), 199 mg cholesterol, 667 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.