| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Shrimp, Pasta | 4 | Servings | |
INGREDIENTS
| 2 | ts | Cornstarch |
| 8 | oz | Clam juice; divided |
| 2 | ts | Olive oil |
| 1 | lb | Shrimp; peeled and deveined |
| 1 | tb | Minced garlic |
| 1/4 | ts | Crushed red pepper; (up to 1/2) |
| 1/4 | ts | Salt |
| 1/4 | c | White wine |
| 1 | pn | Thyme |
| 1 | lb | Linguine; cooked according to |
| ; package directions | ||
| 1/4 | c | Chopped fresh flat-leaf parsley |
| 1/4 | ts | Grated lemon peel |
| 1 | c | Seeded; sliced plum tomatoes |
INSTRUCTIONS
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 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 http://www.lhj.com Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on Jan 2, 1998
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