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Ingredientes
- 2 tsp cornstarch
- 8 ounce clam juice divided
- 2 tsp extra virgin olive oil
- 1 lb shrimp peeled and deveined
- 1 Tbsp. garlic chopped
- 1/2 tsp crushed red pepper
- 1/4 tsp salt
- 1/4 c. white wine
- 1 pch thyme
- 1 lb linguini cooked
- 1/4 c. parsley minced
- 1/4 tsp lemon peel grated
- 1 c. plum tomatoes seeded and sliced
Direcciones
- 1. Stir cornstarch into 1/4 c. clam juice in c.; set aside. Heat oil in nonstick skillet over medium-high heat till shimmering. Add in shrimp, garlic, red pepper, and salt; cook, stirring, till shrimp begin to turn pink, 2 to 3 min. Remove shrimp.
- 2. Add in wine, remaining clam juice and thyme to skillet; bring to boil.
- Stir in cornstarch mix and return to boil, stirring; boil 1 minute.
- Return shrimp to skillet; cook till heated through, 1 minute. toss with linguini, parsley and peel in bowl; top with tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 54 | 9% |
| Total Fat 6.15g | 8% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 530mg | 22% |
| Potassium 637mg | 18% |
| Total Carbs 95.78g | 26% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.98g | 4% |
| Protein 38.7g | 62% |
