Linguine with Escarole & Shrimp

Linguine with Escarole & Shrimp

Makes: 6 servings, about 1 1/3 cups each
Active Time: 45 minutes
Total Time: 45 minutes

Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread.

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Ingredients

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads) or chard leaves
  • 1/4 cup clam juice, or water (see Shopping Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish

Preparation

  1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
  3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
  4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Tips & Notes

Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.

Nutrition Facts

  • Servings Per Recipe 6
  • Amount Per serving
  • Calories 271
  • % Daily values *
  • 8% Total Fat 5g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 3g
  • 37% Cholesterol 112mg
  • 21% Potassium 751mg
  • 21% Sodium 502mg
  • 12% Total Carbohydrate 37g
    • 40% Dietary Fiber 10g
    • Sugars 3g
  • 40% Protein 20g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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