Ingredients
1/2 pound uncooked angel hair pasta2 shallots, finely chopped2 garlic cloves, minced2 tablespoons olive oil1 pound uncooked large shrimp, peeled and deveined1 teaspoon dried oregano1/8 teaspoon salt1 cup chicken broth1 cup white wine or additional chicken broth4 teaspoons cornstarch1/3 cup lemon juice1/4 cup capers, drained3 tablespoons minced fresh parsley
Preparation
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.
