Recipe - Light Shrimp Scampi

2 tablespoon Olive oil
4 md Garlic cloves, chopped fine
1 pound Mediumsized shrimp, shelled
and deveined
1 cup Rich, saltfree fish stock
One half cup Dry white wine
One fourth cup Italian parsley, finely
chopped
4 teaspoon Fresh lemon zest, finely
grated
2 teaspoon Cornstarch
One fourth cup Lemon juice
Freshly ground pepper
Cooked pasta fine strands

In a large skillet, heat the oil with the garlic over moderatetohigh
heat. When the garlic sizzles, add the shrimp and saute just until they
turn pink, about 1 minute. Stir in the fish stock, wine, parsley, and lemon
zest.

In a small cup or bowl, stir the cornstarch into the lemon juice until it
dissolves, then stir that mixture into the ingredients in the skillet.
Simmer until the sauce begins to thicken slightly, about 1 minute.

Spoon the sauce over cooked pasta. Season generously with black pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini