Ingredients
4
med Garlic cloves, chopped fine
1
lb Medium-sized shrimp, shelled and deveined
1
cup Rich, salt-free fish stock
1/4
cup Italian parsley, finely chopped
4
tsp Fresh lemon zest, finely grated
Directions
1.
In a large skillet, heat the oil with the garlic over moderate-to-high 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.
2.
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.
3.
Simmer until the sauce begins to thicken slightly, about 1 minute.
4.
Spoon the sauce over cooked pasta. Season with black pepper to taste, top with parsley as garnish.
New-York Restaurants
