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Linguine With Escarole and Shrimp

Linguine With Escarole and Shrimp
This Recipe Is:

WebMD Recipe from EatingWell.com

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
  • lemon wedges, for garnish
Instructions
  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.
Nutritional Information

Makes: 6 servings
Serving Size: about 1 1/3 cups
  • Calories271
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol112 mg
  • Carbohydrates37 g
    • Dietary fiber10 g
  • Protein20 g
  • Sodium502 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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