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.

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...

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7 Reviews for Linguine with Escarole & Shrimp

09/21/2010

Anonymous

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! :)

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06/03/2010

Anonymous

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!)

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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!!

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03/11/2010

Anonymous

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

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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!

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