Skip to content

Linguine With Escarole and Shrimp

WebMD Recipe from EatingWell.com

Linguine With Escarole and Shrimp

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.

Ingredients

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 3/4 teaspoon salt
  • 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 escarole or chard leaves, thinly sliced (about 2-3 heads)
  • 1/4 cup clam juice or water
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish

Instructions

Step 1
Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
Step 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.
Step 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.
Step 4
Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Healthy Recipe Finder