2 tsp. olive oil
6 garlic cloves, minced
1 tsp. dried oregano
1 lb raw medium shrimp, peeled and deveined
¼ C. good dry white wine or vermouth
2 tsp. cornstarch
¾ C. chicken broth
Salt and pepper to taste
½ lb. cooked spaghetti
¼ C. chopped fresh parsley
2 Tb. fresh basil, sliced thin
Dissolve the cornstarch in the chicken broth, whisk until blended, and set aside.
Then heat the oil in a large skillet over medium high heat; add the garlic and sauté about a minute. Add oregano and stir, then add shrimp and sauté till just pink, about 2 minutes. Don’t let the garlic get brown or overcook the shrimp.
Add the wine and simmer about another minute, then add the cornstarch mixture and simmer until thick, about another 2 minutes. Divide the cooked pasta among 4 shallow bowls, top with shrimp and sauce, and sprinkle with fresh herbs.