Ingredients:
16-20 count gulf shrimp {Peeled and Deviened}
Butter
Fresh Garlic
Fresh Parsley
White dry wine
Chicken Base
Corn Starch
Extra virgin first cold pressed olive oil.
Procedure:
Sauté shrimp in butter, lemon juice and garlic until just
done
Remove from skillet and add wine and chicken base.
Reduce volume by half.
Thicken with corn starch and add parsley.
Return shrimp to skillet
Toss with your choice of pasta.
Finish with a splash of extra virgin olive oil.