Ingredients
2 tsp olive oil
4 med garlic cloves/minced
1 tsp dried oregano
1 lb shrimp, peeled/de-veined
1/4 C wine, dry white or vermouth
2 tsp cornstarch
3/4 C -RS chicken broth
1/8 tsp table salt, or to taste
8 oz uncooked linguini, cooked/kept hot
1/8 tsp black pepper, or to taste
1/4 C parsley, fresh, chopped
Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
Transfer cooked linguini to four individual shallow bowls spoon shrimp and sauce over top, sprinkle with parsley.
Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.
