Shrimp scampi over linguini

Yield: 4 Servings

Measure Ingredient
2 teaspoons Cornstarch
8 ounces Clam juice -- divided
2 teaspoons Olive oil
1 pounds Shrimp -- peeled and
\N \N Devined
1 tablespoon Garlic -- minced
½ teaspoon Crushed red pepper
¼ teaspoon Salt
¼ cup White wine
\N pinch Thyme
1 pounds Linguini -- cooked
¼ cup Parsley -- chopped
¼ teaspoon Lemon peel -- grated
1 cup Plum tomatoes -- seeded and
\N \N Sliced

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 cornstrach mixture and return to boil, stirring; boil 1 minute. Return shrimp to skillet; cook until heated through, 1 minute. toss with linguini, parsley and peel in bowl; top with tomatoes.

Recipe By : Ladies' Home Journal - Jan. 1995

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