main meals

Ingredients

	2 tsp olive oil
	6 medium garlic clove(s), minced
	1 tsp dried oregano
	1 pound(s) shrimp, medium, peeled and deveined
	1/4 cup(s) wine, dry white or vermouth
	2 tsp cornstarch
	3/4 cup(s) reduced-sodium chicken broth
	3/4 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	8 oz uncooked linguini, cooked and kept hot
	1/4 cup(s) parsley, fresh, chopped
	2 Tbsp basil, fresh, thinly sliced

Instructions

• Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
  
  
• Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
  
  
• Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley and basil. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.

Chef Tips

• We renovated Shrimp Scampi by:
  • Substituting healthier olive oil for butter — and using much less of it.
    
    
  • Adding extra garlic to kick up the flavor.