Rating: 3.8 stars
6 Ratings
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  • 4 star values: 6
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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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Recipe Summary test

total:
45 mins
Servings:
6
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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 calories; protein 21g; carbohydrates 37.7g; dietary fiber 9.4g; sugars 3.3g; fat 5g; saturated fat 0.9g; cholesterol 121.5mg; vitamin a iu 3479.9IU; vitamin c 17.4mg; folate 233.1mcg; calcium 150.7mg; iron 2.9mg; magnesium 104.9mg; potassium 759.5mg; sodium 883.2mg; thiamin 0.3mg.
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