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Shrimp scampi over linguini
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Cornstarch | | 8
| oz | Clam juice -- divided | | 2
| tsp | Olive oil | | 1
| lbs | Shrimp -- peeled and | | | Devined | | 1
| tbsp | Garlic -- minced | | 1/2
| tsp | Crushed red pepper | | 1/4
| tsp | Salt | | 1/4
| cup | White wine | | | Pn Thyme | | 1
| lbs | Linguini -- cooked | | 1/4
| cup | Parsley -- chopped | | 1/4
| tsp | Lemon peel -- grated | | 1
| cup | Plum tomatoes -- seeded and | | | Sliced |
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Procedures:
| 1 | Stir cornstarch into ?cup clam juice in cup; set aside. | | 2 | Heat oil in nonstick skillet over medium-high heat until shimmering. | | 3 | Add shrimp, garlic, red pepper, and salt; cook, stirring, until shrimp begin to turn pink, 2 to 3 minutes. | | 4 | Remove shrimp. | | 5 | Add wine, remaining clam juice and thyme to skillet; bring to boil. | | 6 | Stir in cornstrach mixture and return to boil, stirring; boil 1 minute. | | 7 | Return shrimp to skillet; cook until heated through, 1 minute. | | 8 | Toss with linguini, parsley and peel in bowl; top with tomatoes. | | 9 | recipe by : ladies" home journal - jan. | | 10 | 1995 |
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