Linguine with Escarole & Shrimp
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.
- 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
- Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
- 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 & 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.
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
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- New Year's Eve
- January/February 2008