Linguine with Kale & 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.

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  • 45 mins

Ingredients

  • 8 oz whole-wheat linguine
  • 4 tsp extra-virgin olive oil, divided
  • 1 lb peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 tsp salt, divided
  • 1/4 tsp freshly ground pepper, plus more to taste
  • 2 Tbs minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups kale, chopped
  • 1/4 cup clam juice, or water (see Shopping Tip)
  • 1 tsp cornstarch
  • 1 Tbs lemon juice
  • 6 lemon wedges, for garnish
  • Servings: 6
  • Yield: 1 1/3 cups each
  • Cooking Times
  • Total Time: 45 minutes
  • Nutrition Facts
  • Serving size: 1/6 of a recipe (13.8 ounces).
  • Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
  • Nutrition information calculated from recipe ingredients.
  • Amount Per Serving
  • Calories 349.52
  • Calories From Fat (16%) 55.5
  • % Daily Value
  • Total Fat 6.31g 10%
  • Saturated Fat 0.91g 5%
  • Cholesterol 114.91mg 38%
  • Sodium 520.46mg 22%
  • Potassium 1151.69mg 33%
  • Total Carbohydrates 47.2g 16%
  • Fiber 5.07g 20%
  • Sugar 0.17g
  • Protein 26.27g 53%
  • Tips
  • Reviews call for more garlic, double the wine and reduce w/tomatoes. Some added asparagus and peas and basil and sage.
  • Author Notes
  • Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium |
  • 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 drink mixer section of your supermarket.
  • Eating Well estimates calorie count at 271 calories. Discrepancy may come from Whole Wheat Pasta which is not included in the choices.

Preparation

Step 1

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.

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