Shrimp scampi over linguine from lhj

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Cornstarch
8 ounces Clam juice; divided
2 teaspoons Olive oil
1 pounds Shrimp; peeled and deveined
1 tablespoon Minced garlic
¼ teaspoon Crushed red pepper; (up to 1/2)
¼ teaspoon Salt
¼ cup White wine
1 pinch Thyme
1 pounds Linguine; cooked according to
; package directions
¼ cup Chopped fresh flat-leaf parsley
¼ teaspoon Grated lemon peel
1 cup Seeded; sliced plum tomatoes

Directions

1. Stir cornstarch into ¼ cup clam juice in cup; set aside. Heat oil in nonstick skillet over medium-high heat until shimmering. Add shrimp, garlic, red pepper and salt; cook, stirring, until shrimp begin to turn pink, 2 to 3 minutes. Remove shrimp.

2. Add wine, remaining clam juice and thyme to skillet; bring to boil. Stir in cornstarch mixture and return to boil, stirring. Boil 1 minute. Return shrimp to skillet; cook until heated through, 1 minute. Toss with linguine, parsley and peel in bowl; top with tomatoes.

Prep Time: 20 minutes Cooking Time: 11 minutes Degree of Difficulty: Easy Low-fat

(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Tuesday, December 09, 1997 5:15 AM We lightened this classic by adding clam juice to a touch of olive oil.

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest V1 #978 by "abprice@..." <abprice@...> on Jan 2, 1998

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