Shrimp Scampi Over Linguine

We lightened this Italian pasta classic by adding clam juice to a smidgen of olive oil.

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Makes: 4  servings Start to Finish 25 mins


  • 2 teaspoons  cornstarch
  • 1 8 ounce bottle clam juice, divided
  • 2 teaspoons  olive oil
  • 1 pound  medium shrimp, peeled and deveined
  • 1 tablespoon  minced garlic
  • 1/4 - 1/2 teaspoon  red pepper flakes
  • 1/4 teaspoon  salt
  • 1/4 cup  dry white wine
  • Pinch dried thyme
  • 1 pound  dried linguine, cooked according to package directions
  • 1/4 teaspoon  chopped fresh flat-leaf parsley
  • 1/4 teaspoon  grated lemon peel
  • 1 cup  seeded, sliced plum tomatoes


1. Stir cornstarch into 1/4 cup of the 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 opaque, 2 to 3 minutes. Remove shrimp.

2. Add wine, remaining clam juice and thyme to skillet; bringing to a 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 lemon peel in bowl; top with tomatoes. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)570,
  • Fat, total(g)6,
  • chol.(mg)140,
  • sat. fat(g)1,
  • carb.(g)90,
  • pro.(g)34,
  • sodium(mg)415,
  • Percent Daily Values are based on a 2,000 calorie diet
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