Meanwhile heat oil and butter over med-high heat. Add garlic and saute 1 minute. Add oregano and stir to coat. Add shrimp and saute until bright pink, stirring frequently, 3 min. Add wine and simmer 1 minute
Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season with salt and pepper
Transfer linguini to 4 shallow bowls and spoon shrimp and sauce over top. Sprinkle parsley on top, if desired.
Originally Submitted
10/24/2009
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