| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
servings |
INGREDIENTS
| 8 |
oz |
Dry Angel Hair Pasta |
| 1 3/4 |
c |
Chicken Broth |
| 2 |
|
Cloves Garlic; minced |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Fresh Lemon Juice |
| 1/8 |
ts |
Black Pepper |
| 1/4 |
c |
Green Onions or Scallions; chopped and divided |
| 1/4 |
c |
Fresh Parsley; minced and divided |
| 1 |
lb |
Raw Shrimp; peeled and deveined |
INSTRUCTIONS
Prepare the Angel Hair Pasta as directed on the manufacturer's packaging
and reserve.
Meanwhile, in a heavy skillet over medium-high heat, combine the chicken
broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons
each of the green onions and parsley. Bring the mixture to a boil and add
the shrimp.
Cook the shrimp for 3 to 5 minutes, or until the semi- transparent
shellfish turn white and pink.
Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle
some of the remaining parsley and green onions over the top of each
service.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 24, 1999, converted by MM_Buster
v2.0l.
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