Shrimp Scampi

2 tsp olive oil
4 medium garlic clove(s), minced
1 tsp dried oregano
1 pound(s) shrimp, medium, peeled and deveined
1/4 cup(s) wine, dry white or vermouth
3/4 cup(s) reduced-sodium chicken broth, fat-free
1/8 tsp table salt, or to taste
8 oz uncooked linguini, cooked and kept hot
2 tsp cornstarch
1/8 tsp black pepper, or to taste
1/4 cup(s) 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 and 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.



Number of Servings: 4

Recipe submitted by SparkPeople user JANETTEDAWN.