Low Fat Pasta with Prawns

Serves 4

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

Instructions

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.

- Mary White
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