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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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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4|
|Calories from Fat: 37 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 170.8mg||53 %|
|Sodium 260.1mg||9 %|
|Potassium 370.5mg||10 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.5g|
|Protein 24.5g||35 %|
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Calories per serving: 167
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