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.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.

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  • 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.

  • 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.

  • Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Tips

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

282.3 calories; protein 21g 42% DV; carbohydrates 37.7g 12% DV; exchange other carbs 2.5; dietary fiber 9.4g 37% DV; sugars 3.3g; fat 5g 8% DV; saturated fat 0.9g 5% DV; cholesterol 121.5mg 41% DV; vitamin a iu 3479.9IU 70% DV; vitamin c 17.4mg 29% DV; folate 233.1mcg 58% DV; calcium 150.7mg 15% DV; iron 2.9mg 16% DV; magnesium 104.9mg 38% DV; potassium 759.5mg 21% DV; sodium 883.2mg 35% DV; thiamin 0.3mg 34% DV.

Reviews (10)

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10 Ratings
  • 5 star values: 0
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/09/2014
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 Read More
Rating: 4 stars
07/09/2013
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. Read More
Rating: 4 stars
06/23/2013
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 Read More
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Rating: 4 stars
10/30/2011
I used spinach instead and it was very good...my 21/2 year old even ate it Read More
Rating: 4 stars
10/30/2011
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! Read More
Rating: 4 stars
10/30/2011
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. Read More
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Rating: 4 stars
10/30/2011
We liked the dish but didn't love it. Not as much flavor as mentioned the comments. Read More
Rating: 4 stars
10/30/2011
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!! Read More
Rating: 4 stars
10/30/2011
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!) Read More
Rating: 4 stars
10/29/2011
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!:) Read More