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Linguine with Escarole & Shrimp

http://www.eatingwell.com/recipes/linguine_with_escarole_shrimp.html

From EatingWell:  January/February 2008

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.

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

Ingredients

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.

Nutrition

Per serving : 271 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 112 mg Cholesterol; 37 g Carbohydrates; 20 g Protein; 10 g Fiber; 502 mg Sodium; 751 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 lean meat

Tips & Notes