LIGHT SHRIMP SCAMPI

      Title: LIGHT SHRIMP SCAMPI
  Categories: Seafood, Pasta, Low-cal
       Yield: 4 Servings
  
       2 tb Olive oil
       4 md Garlic cloves, chopped fine
       1 lb Medium-sized shrimp, shelled
            -and deveined
       1 c  Rich, salt-free fish stock
     1/2 c  Dry white wine
     1/4 c  Italian parsley, finely
            -chopped
       4 ts Fresh lemon zest, finely
            -grated
       2 ts Cornstarch
     1/4 c  Lemon juice
            Freshly ground pepper
            Cooked pasta - fine strands
  
   In a large skillet, heat the oil with the garlic over moderate-to-high
   heat. When the garlic sizzles, add the shrimp and saute just until
   they turn pink, about 1 minute. Stir in the fish stock, wine,
   parsley, and lemon zest.
   
   In a small cup or bowl, stir the cornstarch into the lemon juice
   until it dissolves, then stir that mixture into the ingredients in
   the skillet. Simmer until the sauce begins to thicken slightly, about
   1 minute.
   
   Spoon the sauce over cooked pasta. Season generously with black
   pepper.
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