Linguine with Escarole & Shrimp

By LizDee

Ingredients

• 8 oz. whole wheat linguine
• 4 tsp. EVOO
• 1 lb. raw shrimp
• 3/4 t. salt, divided
• 1/4 tsp. pepper
• 2 T. minced garlic
• 1/2 cup white wine
• 1 pint grapes tomatoes, halved
• 16 cups thinly sliced escarole (2-3 heads)
• 1/4 cup clam juice or water
• 1 tsp cornstarch
• 1 T. lemon juice
• 6 lemon wedges for garnish

Preparation

Step 1

Cook linguine in a loarge pot of boiling water until just tender 8 to 10 minutes. Drain and return to the pot.

Meanwhile, heat 3 tsp. oil in a large skillet over medium heat. Add shrimp, 1/4 tsp. salt and 1/4 tsp. pepper and cook until pink and just cooked through, 3 to 4 minutes. Transfer to a plate.

Add garlic and the remaining 1 tsp. oil to the pan, cook, stirring until fragrant about 15 seconds. Add wine, cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole in handfuls, stirring until it wilts before adding more, cook, stirring occasionally until tender 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl, then add to the pan, simmmer until slightly thickened about 2 minutes. Return the shrimp and any juices to the pan, add lemon juice, the remaining 1/2 tsp. salt and pepper and cook until heated through, about 1 minute.

Add the sauce to the linguine and toos to coat. Serve with lemon wedges.