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.