Linguine with Kale & Shrimp

By MaryEllen

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.

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.

Details

Cooking time 45mins

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.