| 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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