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SHRIMP FETTUCINE/ROASTED GARLIC SAUCE




List of Ingredients



• 1 WHOLE GARLIC BULB
  
• 1 POUND LARGE PEELED AND DE VEINED SHRIMP
  
• 3 CUPS AND HALF
  
• 1 CUP CHICKEN BROTH
  
• 1 TABLESPOON CORNSTARCH
  
• 6 CUPS COOKED FETTUCINE
  
• 3 TABLESPOONS OLIVE OIL
  
• 1/4 CUP PARMESAN CHEESE
  
• FRESH CHOPPED PARSLEY
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. PLACE THE WHOLE GARALIC BULB IN A SMALL CASSEROLE DISH OR ROASTING PAN. BARELY COVER THE BULB WITH WATER. BAKE ABOUT ONE HOUR OR UNTIL ABOUT HALF OF THE WATER HAS EVAPORATED AND THE GARLIC IS SOFT. SET ASIDE.
   
3. PUT THE HALF AND HALF IN A LARGE SAUCEPAN. ADD THE CHICKEN BROTH AND BRING TO A SIMMER OVER MEDIUM HEAT.
   
4. MIX TOGETHER THE CORNSTARCH AND ONE TABLESPOON COLD WATER BLENDING WELL, WHISK INTO THE SAUCE. SQUEEZE THE GARLIC GENTLY FROM THE SKINS AND ADD TO THE SAUCE. SIMMER FOR 10 MINUTES.
   
5. HEAT THE OIL IN A LARGE SKILLET. ADD THE SHRIMP AND COOK UNTIL JUST PINK. ADD THE SAUCE AND THE COOKED PASTA, SEASON WITH SALT AND PEPPER TO TASTE. HEAT THROUGH. WHEN READY TO SERVE, PLACE IN INDIVIDUAL SERVING DISHES, SPRINKLE WITH PARMESAN CHEESE AND PARSLEY.
   
   
   
6. 
   
7. SERVES:4