Recipe for Shrimp Scampi Over Linguine From Lhj 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tsp Cornstarch
8 oz Clam juice, divided
2 tsp Olive oil
1 lb Shrimp, peeled and deveined
1 tbl Minced garlic
1/4 tsp Crushed red pepper, (up to 1/2)
1/4 tsp Salt
1/4 cup White wine
1 pch Thyme
1 lb Linguine, cooked according to package directions
1/4 cup Chopped fresh flat-leaf parsley
1/4 tsp Grated lemon peel
Instructions:
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 cornstarch mixture and return to boil, stirring. Boil 1 minute. Return shrimp to skillet; cook until heated through, 1 minute. Toss with linguine, parsley and peel in bowl; top with tomatoes.

Prep Time: 20 minutes

Cooking Time: 11 minutes Degree of Difficulty: Easy Low-fat

NOTES : Tuesday, December 09, 1997 5:15 AM We lightened this classic by adding clam juice to a touch of olive oil.

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