I typically serve this succulent pasta with French bread and asparagus. Cook it the next time you have company, and guests will beg for the recipe.
—HOLLY BAUER WEST BEND, WI
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1/2 pound uncooked angel hair pasta
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon dried oregano
1/8 teaspoon salt
1 cup chicken broth
1 cup white wine or additional chicken broth
4 teaspoons cornstarch
1/3 cup lemon juice
1/4 cup capers, drained
3 tablespoons minced fresh parsley
1. Cook angel hair pasta according to package directions.
2. Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
3. Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.
Per 1 1/2 cups: 295 cal., 9g fat (1g sat. fat), 139mg chol., 715mg sod., 27g carb. (2g sugars, 2g fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 1 1/2 starch, 1 fat.