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1# medium shrimp, cleaned thawed if they were frozen
1 1/2 Tbsp extra virgin olive oil
1 Tbsp elephant garlic chopped very fine
3 Tbsp finely chopped fresh parsley
freshly ground pepper
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6 oz chicken broth
1 tsp balsamic vinegar
2 tsp cornstarch
12 - 16 oz spaghetti
freshly grated parmesan cheese
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VERSION ONE (WHITE):
1. Put pan of salted water on to boil, and start cooking spaghetti.
2. Mix chicken broth, cornstarch and balsamic vinegar and set aside.
3. Put garlic and oil in LARGE non stick frying pan and cook over medium heat until garlic is soft but not brown.
Turn up heat to high and add shrimp, and stir until shrimp JUST turns pink.
This takes only a couple of minutes. If you are using already cooked shrimp, put them in and immediately follow the next step.
4. Turn heat down to low and add parsley and pepper, and stir once or twice. Add chicken broth mixture and stir until it thickens.
Remove from heat until spaghetti is done.
5. Drain spaghetti and toss with sauce mixture. serve, topped with
plenty of freshly grated parmesan cheese. SERVES FOUR.
VERSION TWO (RED):
Use fusilli or rotini in place of spaghetti
1. After sauce mixture thickens add 1/2 jar or can of your favorite chunky spaghetti sauce, stir and heat gently,
then remove from heat until fusilli is done.
2. Toss with drained pasta and top with freshly grated parmesan cheese.
Serve either version with a salad of mixed baby greens tossed with extra virgin olive oil and balsamic vinegar for a complete, delicious meal.
A loaf of crusty bread on the side is good for "sopping up" any extra sauce, too!
For other great seafood recipes see SWIMMINGLY GOOD.
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