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