Shrimp Scampi Over Linguinilow-fat/low-cal, pasta, seafood 2 Teaspoons cornstarch 8 Ounces clam juice; divided 2 teaspoons olive oil 1 pound shrimp; peeled and devined 1 tablespoon garlic; minced 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1/4 cup white wine pinch thyme 1 pound linguini; cooked 1/4 cup parsley; chopped 1/4 teaspoon lemon peel; grated 1 cup plum tomatoes; seeded and sliced 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. |
