In a medium skillet heat up some EVOO. Add the garlic, onion, oregano, and red pepper and saute for 6 minutes. Next add the chicken stock and 2 cups of water. Bring to a boil.
Now add the noodles and shrimp and cook for 6-7 minutes until noodles are al dente and shrimp is cooked.
Add the zest and juice of the lemon and the fresh basil. Toss and remove from heat.
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