| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta, Shrimp | 4 | Servings | |
INGREDIENTS
| 2 | t | Cornstarch |
| 8 | oz | Clam juice, divided |
| 2 | t | Olive oil |
| 1 | lb | Shrimp, peeled and deveined |
| 1 | T | Minced garlic |
| 1/4 | t | Crushed red pepper, up to |
| 1/2 | ||
| 1/4 | t | 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 | t | Grated lemon peel |
| 1 | c | Seeded, sliced plum tomatoes |
INSTRUCTIONS
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. 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 "[email protected]" <[email protected]> on Jan 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1150
Calories From Fat: 521
Total Fat: 57.7g
Cholesterol: 301.9mg
Sodium: 1098mg
Potassium: 702.7mg
Carbohydrates: 81.8g
Fiber: 2.6g
Sugar: 2.1g
Protein: 67.6g