Gingered Garlic Shrimp

• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 plum tomatoes, diced
• 3/4 cup chicken broth
• 3 teaspoons minced fresh parsley, divided
• 3 teaspoons minced fresh basil, divided
• 1-1/2 teaspoon cornstarch
• 1 tablespoon cold water
• 1/2 pound uncooked medium or large shrimp, peeled and deveined
• 2 cups cooked angel hair pasta

1. In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

fresh gingerroot, garlic, butter, olive oil, tomatoes, chicken broth, fresh parsley, fresh basil, cornstarch, cold water, shrimp, pasta

Taken from www.tasteofhome.com/recipes/gingered-garlic-shrimp/ (may not work)