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