| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Low-fat/low, Pasta, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | t | Cornstarch |
| 8 | oz | Clam juice, divided |
| 2 | t | Olive oil |
| 1 | lb | Shrimp, peeled and |
| Devined | ||
| 1 | T | Garlic, minced |
| 1/2 | t | Crushed red pepper |
| 1/4 | t | Salt |
| 1/4 | c | White wine |
| pn | Thyme | |
| 1 | lb | Linguini, cooked |
| 1/4 | c | Parsley, chopped |
| 1/4 | t | Lemon peel, grated |
| 1 | c | Plum tomatoes, seeded and |
| Sliced |
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 142.9mg
Sodium: 1002.7mg
Potassium: 377.8mg
Carbohydrates: 82g
Fiber: 2.7g
Sugar: 2.1g
Protein: 28.4g