Garlic Shrimp and Pasta

• 2 tablespoons cornstarch
• 1 (14 1/2 ounce) can chicken broth
• 12 cup chopped onion
• 6 -7 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 lb medium shrimp, peeled and deveined
• 3 tablespoons chopped fresh parsley leaves
• 2 -3 tablespoons fresh lemon juice
• 18 teaspoon cayenne pepper
• 1 -2 tablespoon balsamic vinegar
• 14 cup freshly grated parmesan cheese, plus additional for passing on the side
• 4 cups hot cooked fettuccine
• 14 cup chopped fresh basil leaf
• salt & freshly ground black pepper

1. Mix cornstarch with broth in a small bowl, stir until combined, and set aside.
2. Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles.
3. Saute onion and garlic until onion is translucent and begins to brown.
4. Do not let garlic brown.
5. Add shrimp, parsley, lemon juice, and cayenne pepper.
6. Stir and toss until shrimp is cooked through and turns pink, about 5 minutes.
7. Stir broth mixture again, and add to pan.
8. Stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken.
9. Add cooked fettuccine, balsamic vinegar and Parmesan cheese.
10. Toss to combine, and serve immediately with additional Parmesan cheese on the side.

cornstarch, chicken broth, onion, garlic, extra virgin olive oil, butter, shrimp, parsley, lemon juice, cayenne pepper, balsamic vinegar, parmesan cheese, hot cooked fettuccine, fresh basil leaf, salt

Taken from www.food.com/recipe/garlic-shrimp-and-pasta-84981 (may not work)