Ingredients:
1 teaspoon ginger powder (or more if desired for a stronger taste) or 2 tablespoons fresh minced ginger
2 -3 cloves fresh garlic, minced
2 tablespoons butter
2 tablespoons oil
4 -5 fresh plum tomatoes, diced or 1 (28 ounce) cans diced tomatoes, drained
1 1/2 cups chicken broth
2 tablespoons minced fresh parsley, divided or 1 pinch dried parsley
1 tablespoon minced fresh basil, divided or 1 pinch dried basil
3 teaspoons cornstarch
2 tablespoons water
1 lb uncooked medium shrimp or 1 lb large shrimp, peeled and deveined
3 cups angel hair pasta, cooked
Directions:
In a large skillet, saute the ginger and garlic in butter and oil for 2 mins, or until tender.
Stir in the tomatoes, broth, parsely and basil, or the dried spice, if using.
In a small bowl, combine the cornstarch with the water; add to the skillet.
Bring to a boil; cook and stir for 2 mins or until thickened.
Reduce the heat; add the shrimp; simmer, uncovered for 2-3 mins, or until the shrimp turns pink.
Add the cooked pasta and the remaining parsley and basil; toss to coat.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.