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Linguine with Escarole & Shrimp

January/February 2008

Your rating: None Average: 3.8 (53 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 Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Ingredients

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 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 thinly sliced escarole, (2-3 heads) or chard leaves
  • 1/4 cup clam juice, or water (see Shopping Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish

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.

Tips & Notes

  • 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

Per serving: 271 calories; 5 g fat (1 g sat, 3 g mono); 112 mg cholesterol; 37 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 502 mg sodium; 751 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Folate (55% dv), Vitamin C (30% dv), Magnesium (25% dv), Potassium (21% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 lean meat


More From EatingWell

Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Holiday
New Year's Eve
Publication
January/February 2008
20 minute dinner recipes
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