Linguine with Escarole & Shrimp

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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.

Linguine with Escarole & Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 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. 6 servings, about 1 1/3 cups each

  2. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.

  3. 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.

  4. 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.

  5. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.


Nutritional Facts

Servings
6
Per serving
Calories
271
Carbohydrates
37g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
20g
Cholesterol
112mg
Dietary Fiber
10g
Potassium
751mg
Sodium
502mg
Added Sugars
0g
Exchanges
2 starch
1 vegetable
2 lean meat
Carbohydrate Servings
2
Vitamin A (70% daily value)
Folate (55% dv)
Vitamin C (30% dv)
Magnesium (25% dv)
Potassium (21% dv).

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