Recipe by Toby Jermain
My wife and I LOVE garlic, and garlic and shrimp go so well together that I just had to come up with this one; goes great with a tossed salad and crusty French bread. Although Parmesan with shrimp isn't authentic, it goes well with this because of all the garlic.
- 29.58 ml cornstarch
- 411.06 g can chicken broth
- 118.29 ml chopped onion
- 6-7 garlic cloves, minced
- 29.58 ml extra virgin olive oil
- 29.58 ml butter
- 453.59 g medium shrimp, peeled and deveined
- 44.37 ml chopped fresh parsley leaves
- 29.58-44.37 ml fresh lemon juice
- 0.59 ml cayenne pepper
- 14.79-29.58 ml balsamic vinegar
- 59.14 ml freshly grated parmesan cheese, plus additional for passing on the side
- 946.36 ml hot cooked fettuccine
- 59.14 ml chopped fresh basil leaf
- salt & freshly ground black pepper
Directions See How It's Made
- Mix cornstarch with broth in a small bowl, stir until combined, and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles.
- Saute onion and garlic until onion is translucent and begins to brown. Do not let garlic brown.
- Add shrimp, parsley, lemon juice, and cayenne pepper. Stir and toss until shrimp is cooked through and turns pink, about 5 minutes.
- Stir broth mixture again, and add to pan. Stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken.
- Add cooked fettuccine, balsamic vinegar and Parmesan cheese. Toss to combine, and serve immediately with additional Parmesan cheese on the side.