Linguine with Escarole & Shrimp

Linguine with Escarole & Shrimp

10 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • ½ cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads) or chard leaves
  • ¼ cup clam juice, or water (see Shopping Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish


  • Active

  • Ready In

  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, ¼ teaspoon salt and ¼ 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 ½ 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.
  • 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 information

  • Serving size: about 1⅓ cups
  • Per serving: 282 calories; 5 g fat(1 g sat); 9 g fiber; 38 g carbohydrates; 21 g protein; 233 mcg folate; 122 mg cholesterol; 3 g sugars; 0 g added sugars; 3,480 IU vitamin A; 17 mg vitamin C; 151 mg calcium; 3 mg iron; 883 mg sodium; 759 mg potassium
  • Nutrition Bonus: Vitamin A (70% daily value), Folate (58% dv), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat

Reviews 10

April 09, 2014
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By: EatingWell User
Not a fan I didn't use nearly as much escarole as the recipe called for but I still used too much. The flavor was good but the texture of the wilted escarole and look was not appetizing. I may try with basil next time. Pros: Flavorful Cons: Bad presentation
July 09, 2013
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By: bestme3
I don't cook much and found this recipe convenient. I used white cooking wine and smaller amounts of most ingredients; for one person and leftovers. It was delicious and not fussy. Just before eating, I added black olives, they provided just the right amount of sass.
June 22, 2013
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By: MeganGnyc
Fantastic, made a few tweaks We used chard because we couldn't find escarole, was an easy addition and couldn't even really taste it. Added in dried basil, double garlic, and a little red pepper flake - delicious! However, I don't know in whose universe 1/6th of 8 oz of pasta is a 1 1/3 cup serving....maybe they meant including all of the shrimp et al. I was a little confused by that but overall fabulous and easy dish, will make again. Pros: Easy, delicious
September 21, 2010
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By: EatingWell User
It's such a delicious and elegant dish! I changed a few of things, though: doubling the garlic for instance and adding green pepper. I was short of white wine so I used vinegar instead. I made it for dinner today; my father and I enjoyed it immensely! :)
June 03, 2010
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By: EatingWell User
Great recipe. I added scallops in addition to the shrimp. Instead of clam juice I substituted chicken broth and doubled the garlic. I also added 1 cup of white wine and reduced it with the tomatoes. I made this for my boyfriend and I think he fell in love with me that night (or at least my cooking!)
March 30, 2010
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By: EatingWell User
We really enjoyed this dish. Made several additions and substitutions: I added chopped white onion, asparagus, and frozen peas (throw the peas in at the end) which is nice because it adds a bit of sweetness. I also added dried basil and fresh sage. I doubled up the garlic and used half of it while sauteing the shrimp. Instead of escarole or chard, I used kale which is really good for you. Yum!!
March 11, 2010
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By: EatingWell User
We liked the dish but didn't love it. Not as much flavor as mentioned the comments.
January 12, 2010
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By: EatingWell User
Today was the first day of our pre-wedding healthy eating swap. I made it exactly as listed with the exception of omitting the clam juice. My finicky fiancee literally licked the plate after dinner was done - I joked that I wouldn't need to wash it. This recipe's a keeper!
January 12, 2010
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By: EatingWell User
We loved this dish. It was fresh, flavorful and sophisticated. We didn't saute the escarole as long as the recipe indicated and we preferred that. We will try this again with chicken as well.
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