Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Cornstarch
8 oz Clam juice -- divided
2 ts Olive oil
1 lb Shrimp -- peeled and
Devined
1 tb Garlic -- minced
1/2 ts Crushed red pepper
1/4 ts Salt
1/4 c White wine
pn Thyme
1 lb Linguini -- cooked
1/4 c Parsley -- chopped
1/4 ts Lemon peel -- grated
1 c Plum tomatoes -- seeded and
Sliced

1. Stir cornstarch into 1/4 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

Browse by categories