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Title: Shrimp Piccata
Categories: Pasta, Vegetables, Seafood, Herbs, Citrus
Yield: 4 servings

1/2 lb Uncooked angel hair pasta
2 Shallots; fine chopped
2 cl Garlic; minced
2 tb Olive oil
1 lb Uncooked large (u-20)
- shrimp; peeled, deveined
1 ts Dried oregano
1/8 ts Salt
1 c Chicken broth
1 c White wine or add'l chicken
- broth
4 ts Cornstarch
1/3 c Lemon juice
1/4 c Capers; drained
3 tb Minced fresh parsley

Cook pasta according to package directions.

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.

Drain pasta. Add the pasta, lemon juice, capers and
parsley to the skillet; toss to coat.

Holly Bauer, West Bend, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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