Contributed By: chavezle
Eating Well
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.
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Total Preparation Time: 45 minutes
Ingredients: Fish
Actual Cooking Time: 45 minutes
Number of Servings: 6
Nutrition Content: Low Fat
Meal Type: Entree
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
Preparation
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.
Cook's Notes
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 Information
Calories: 271
;
Total Fat: 5
;
Saturated Fat: 1
;
Carbohydrates: 37
;
Protein: 20
;
Vitamin A: 70
;
Vitamin C: 30
;
Sodium: 501
;
Fiber: 10