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Linguine with Escarole & Shrimp

January/February 2008

Your rating: None Average: 3.8 (59 votes)

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.



READER'S COMMENT:
"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...
Linguine with Escarole & Shrimp

10 Reviews for Linguine with Escarole & Shrimp

03/30/2010
Anonymous

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!!

Comments
03/11/2010
Anonymous

We liked the dish but didn't love it. Not as much flavor as mentioned the comments.

Comments
01/12/2010
Anonymous

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!

Comments
01/12/2010
Anonymous

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.

Comments
01/11/2010

I used spinach instead and it was very good...my 21/2 year old even ate it

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