Categories: Seafood, Pasta, Low-cal 
      Yield: 4 servings 
  
      2 tb Olive oil 
      4 md Garlic cloves, chopped fine 
      1 lb Medium-sized shrimp, shelled 
           -and deveined 
      1 c  Rich, salt-free fish stock 
    1/2 c  Dry white wine 
    1/4 c  Italian parsley, finely 
           -chopped 
      4 ts Fresh lemon zest, finely 
           -grated 
      2 ts Cornstarch 
    1/4 c  Lemon juice 
           Freshly ground pepper 
           Cooked pasta - fine strands 
  
  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.