Shrimp Scampi with Linguine
6 clove(s), large, minced
1 pound(s), medium, peeled and deveined
¼ cup(s), dry white or vermouth
Reduced sodium canned chicken broth
¾ tsp(s), or to taste
⅛ tsp(s), or to taste
8 oz, cooked and kept hot
¼ cup(s), fresh, chopped
2 tbsp(s), fresh, thinly sliced
1 item(s), cut into 4 wedges
- 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.