Linguine with Escarole & Shrimp

By Meridian - 26751

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

Directions
  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.

  5. Makes 6 servings, about 1 1/3 cups each


Nutritional Facts

Servings
1
Per serving
271 calories
5 g fat (1 g sat
3 g mono)
112 mg cholesterol
37 g carbohydrate
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).
2 Carbohydrate Servings
Exchanges
2 starch
1 vegetable
2 lean meat

dinner