| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Low-fat/low, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
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 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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