Shrimp Scampi Over Linguini

Recipe Ingredients

2 teaspoons	10ml	Cornstarch
8 oz	227g	Clam juice - divided
2 teaspoons	10ml	Olive oil
1 lb	454g / 16oz	Shrimp - peeled and devined
1 tablespoon	15ml	Garlic - minced
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	White wine
1		Thyme
1 lb	454g / 16oz	Linguini - cooked
1/4 cup	36g / 1.3oz	Parsley - chopped
1/4 teaspoon	1.3ml	Lemon peel - grated
1 cup	62g / 2.2oz	Plum tomatoes - seeded and sliced

Recipe 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.

Source:
Ladies' Home Journal - Jan. 1995

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