Gingered Garlic Shrimp

• 1 teaspoon ginger powder (or more if desired for a stronger taste) or 2 tablespoons fresh minced ginger
• 2 -3 cloves fresh garlic, minced
• 2 tablespoons butter
• 2 tablespoons oil
• 4 -5 fresh plum tomatoes, diced or 1 (28 ounce) can diced tomatoes, drained
• 1 12 cups chicken broth
• 2 tablespoons minced fresh parsley, divided or 1 pinch dried parsley
• 1 tablespoon minced fresh basil, divided or 1 pinch dried basil
• 3 teaspoons cornstarch
• 2 tablespoons water
• 1 lb uncooked medium shrimp or 1 lb large shrimp, peeled and deveined
• 3 cups angel hair pasta, cooked

1. In a large skillet, saute the ginger and garlic in butter and oil for 2 mins, or until tender.
2. Stir in the tomatoes, broth, parsely and basil, or the dried spice, if using.
3. In a small bowl, combine the cornstarch with the water; add to the skillet.
4. Bring to a boil; cook and stir for 2 mins or until thickened.
5. Reduce the heat; add the shrimp; simmer, uncovered for 2-3 mins, or until the shrimp turns pink.
6. Add the cooked pasta and the remaining parsley and basil; toss to coat.

ginger powder, garlic, butter, oil, tomatoes, chicken broth, fresh parsley, fresh basil, cornstarch, water, shrimp, angel hair pasta

Taken from www.food.com/recipe/gingered-garlic-shrimp-76742 (may not work)