Linguine with Escarole & Shrimp
You can never have too many main course recipes, so give Linguine with Escarole & Shrimp a try. This recipe serves 6 and costs $3.26 per serving. Watching your figure? This dairy free and pescatarian recipe has 303 calories, 23g of protein, and 5g of fat per serving. 1296 people were glad they tried this recipe. If you have garlic, salt, clam juice, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. Similar recipes include Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine), Warm Shrimp and Escarole Salad, and Grilled Polenta with Shrimp & Escarole.
Servings: 6
Preparation duration: 45 minutes
Ingredients:
16 cups thinly sliced escarole, (2-3 heads) or chard leaves
1 pint grape or cherry tomatoes, halved
1/4 cup clam juice, or water (see Shopping Tip)
1 teaspoon cornstarch
2 tablespoons minced garlic
1 tablespoon lemon juice
6 lemon wedges, for garnish
8 ounces whole-wheat linguine
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground pepper, plus more to taste
1 pound peeled and deveined raw shrimp, (16-20 per pound)
3/4 teaspoon salt, divided
1/2 cup white wine
Equipment:
frying pan
pot
whisk
bowl
Cooking instruction summary:
Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.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.
Step by step:
1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat.
2. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes.
3. 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. 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.
8. Drain the linguine and return it to the pot.
9. Add the sauce; toss to coat.
10. Serve with lemon wedges.
Nutrition Information:
covered percent of daily need
