Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cornstarch
   8      ounces        clam juice -- divided
   2      teaspoons     olive oil
   1      pound         shrimp -- peeled and devined
   1      tablespoon    garlic -- minced
     1/2  teaspoon      crushed red pepper
     1/4  teaspoon      salt
     1/4  cup           white wine
   1      pinch         thyme
   1      pound         linguini -- cooked
     1/4  cup           parsley -- chopped
     1/4  teaspoon      lemon peel -- grated
   1      cup           plum tomatoes -- seeded and sliced

Preparation:

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 cornstrach mixture and return to boil, stirring; boil 1 minute. Return shrimp to skillet; cook until heated through, 1 minute. toss with linguini, parsley and peel in bowl; top with tomatoes.