Linguine With Escarole and Shrimp Recipe
Nutritional Info (Per serving):
Calories: 271, Saturated Fat: 1g, Sodium: 502mg, Dietary Fiber: 10g, Total Fat: 5g, Carbs: 37g, Cholesterol: 112mg, Protein: 20g
Recipe Source:
Cook Time: 45 mins
Total Time: 45 mins
Ingredients
8 ounce(s) pasta, 100% whole-wheat linguine 4 teaspoon oil, olive, extra virgin, divided 1 pounds shrimp, raw, (16-20/lb) peeled and deveined 3/4 teaspoon salt, divided 1/4 teaspoon pepper, black ground, plus more for taste 2 tablespoon garlic, minced 1/2 cup(s) wine, white 1 pint(s) tomato(es), cherry, halved 16 cup(s) escarole, (about 2-3 heads) thinly sliced, or chard leaves 1/4 cup(s) clam juice 1 teaspoon cornstarch 1 tablespoon lemon juice 1 lemon, wedges, for garnish
Preparation
1. Bring a large pot of water to a boil.
2. 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.
5. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes.
6. 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.
7. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes.
8. 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.
9. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.
Nutritional Info (Per serving):
Calories: 271, Saturated Fat: 1g, Sodium: 502mg, Dietary Fiber: 10g, Total Fat: 5g, Carbs: 37g, Cholesterol: 112mg, Protein: 20g
Recipe Source:
Cook Time: 45 mins
Total Time: 45 mins
Ingredients
8 ounce(s) pasta, 100% whole-wheat linguine 4 teaspoon oil, olive, extra virgin, divided 1 pounds shrimp, raw, (16-20/lb) peeled and deveined 3/4 teaspoon salt, divided 1/4 teaspoon pepper, black ground, plus more for taste 2 tablespoon garlic, minced 1/2 cup(s) wine, white 1 pint(s) tomato(es), cherry, halved 16 cup(s) escarole, (about 2-3 heads) thinly sliced, or chard leaves 1/4 cup(s) clam juice 1 teaspoon cornstarch 1 tablespoon lemon juice 1 lemon, wedges, for garnish
Preparation
1. Bring a large pot of water to a boil.
2. 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.
5. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes.
6. 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.
7. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes.
8. 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.
9. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.
