By Angie Sanchez ’13

Photo courtesy of babble.com

Ingredients
4 tsp olive oil
1 ¼ lbs medium raw shrimp, peeled and deveined (tail on)
6-8 garlic cloves, minced
½ c chicken broth
½ c dry white wine
¼ c fresh lemon juice
¼ c + 1 tbs minced parsley
¼ tsp salt
¼ tsp freshly ground pepper
4 lemon wedges

Preparation
In a large nonstick skillet, heat olive oil. Sauté the shrimp until they’re pink, about 2-3 minutes.

Add in the garlic and cook while stirring constantly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter and keep warm.

In the skillet, combine the chicken broth, wine, lemon juice, ¼ c of the parsley, the salt and the pepper. Boil uncovered until the sauce is reduced by half.

Spoon sauce over the shrimp. Serve over pasta and garnish with the lemon wedges and the remaining parsley.

The recipe yields 4 servings.