Shrimp Linguine

Ingredients:
1(8oz) pkg linguine Pasta (Gluten-free if needed)
1 1/2 Tbs. Olive Oil
4 cloves garlic, minced
1/8 cup onion, minced
1 cup chicken broth
1 cup rice milk
salt to taste
1/2 tsp freshly ground black pepper
1 lb. fresh shrimp, peeled and de-veined
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 Tbs. corn starch

Bring a large pot of lightly salted water to a boil. Add linguine, and cool for 9 to 13 minutes or until all done; drain. Heat oil in a large saucepan over medium heat, and saute onion and garlic about 1 minutes. Mix cornstarch into rice milk until dissolved, then add rice milk to pan. Stir and cook until thickened. Add chicken broth to thin out sauce. Add parsley and basil. Cook the shrimp if needed. Stir the shrimp adn cooked sauce into the cooked linguine until well coated. Garnish with Parmesan cheese.
(Kenzie's Post)