Spaghetti with Shrimp
A recipe from the Sneaky Kitchen
1 lb. peeled shrimp, (thawed if frozen)
1-1/2 Tbsp extra virgin olive oil
1 Tbsp. elephant garlic, chopped very fine
3 Tbsp.  fresh parsley, finely chopped
freshly ground pepper
3/4 cup chicken broth
1-1/2 tsp. balsamic vinegar
2 tsp. cornstarch
12 - 16 oz uncooked spaghetti
freshly grated parmesan cheese

Put a pan of salted water on to boil & start cooking spaghetti according to pkg. instructions. Mix chicken broth, cornstarch & balsamic vinegar & set aside. Put garlic & oil in large non-stick frying pan; cook over med. heat until garlic is soft but not brown.  Turn heat up to high, add shrimp & stir until it just barely turns pink.  This takes only a couple of minutes.  (See note below.)

Turn heat low, add parsley & pepper; stir once or twice. Add broth mixture & stir until it thickens. Remove from heat. Drain spaghetti & toss with the shrimp mixture. Top each serving with plenty of freshly grated parmesan cheese.  Serves 4.

Note:  If using pre-cooked shrimp, stir them into the sauce just until heated. Shrimp can be tough if cooked too long.