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.