Spicy Garlic Shrimp Pasta - cooking recipe

Ingredients

13 oz spaghetti or angel hair pasta
1 lb large shrimp, peeled and deveined, tails intact
1 tbsp olive oil
4 cloves garlic, crushed
1 None lemon, peel finely grated and lemon juiced
1 None chili pepper, seeded and finely chopped
1 medium onion, thinly sliced
1/2 cup white wine
1 tbsp cornstarch
1 can (12 oz) evaporated milk
2 tbsp chopped parsley
None None Lemon wedges and crusty bread, to serve

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well and return to pan. Cover to keep warm.
Place shrimp, oil, half the garlic, lemon peel and chili pepper in a large bowl. Toss to coat.
Heat a large skillet on high heat. Cook shrimp for 2-3 mins until changed in color and just cooked through. Remove from pan and set aside.
In same pan, saute onion with remaining garlic on high heat 2-3 mins, until onion is tender. Stir wine into pan and simmer 2-3 mins until reduced by half.
Mix cornstarch with a little of the milk until a smooth paste forms.
Stir remaining milk into skillet. Heat gently, stirring. Remove from heat. Blend in cornstarch mixture. Return to heat and cook, stirring, until mixture boils and thickens. Reduce heat to low; simmer 3 mins.
Blend in lemon juice and season to taste. Return shrimp to sauce. Simmer gently 1-2 mins until heated through.
Add sauce and half the parsley to pasta; toss to coat well. Sprinkle with remaining parsley. Serve with lemon wedges and bread.