Linguine with Escarole and Shrimp

Linguine with Escarole and Shrimp

Escarole adds healthy greens into the diet, assorted with pasta and shrimp will make you melt in its taste. It's time to try some of these tender greens and shrimp.

Ingredients

     ·      8 ounces whole-wheat linguine

     ·      4 teaspoons extra-virgin olive oil

     ·      1 pound raw shrimp, peeled and deveined

     ·      3/4 teaspoon salt

     ·      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 escarole orchard leaves, thinly sliced (about 2-3 heads)

     ·      1/4 cup clam juice or water

     ·      1 teaspoon cornstarch

     ·      1 tablespoon lemon juice

     ·      6 lemon wedges, for garnish

•      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.

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