Ingredients
2 Tbsp olive oil
2 tsp minced garlic
1 cup chicken stock
3/4 lb.raw shrimp, shelled and deveined
1/2 cup dry white wine
1/4 cup chopped italian parsley
1 tsp fresh lemon rind
2 tsp cornstarch
1/4 cup lemon juice
salt and pepper to taste
4 fettuccine nests
Preparation
Heat oil in large skillet. Add garlic and shrimp. Saute until shrimp turns pink. Add Stock, wine,parsley and lemon rind. Combine cornstarch and lemon juice and add to shrimp. Simmer until sauce is slightly thick. Season to taste with salt and pepper.
Serve over cooked fettuccine.
