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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.5
  • Total Fat: 2.9 g
  • Cholesterol: 114.8 mg
  • Sodium: 1,030.1 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 11.4 g
  • Protein: 26.1 g

View full nutritional breakdown of Linguine with Escarole and Shrimp calories by ingredient
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Linguine with Escarole and Shrimp

Submitted by: TAMRACLOVEC
Linguine with Escarole and Shrimp

Introduction

Altered from eatingwell.com to use no oil:

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.
Altered from eatingwell.com to use no oil:

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.

Number of Servings: 6

Ingredients

    * 8 ounces whole-wheat linguine
    * 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

Directions

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, spray a large skillet with EVOO spray and heat 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 (you may need a touch more spray) 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.


Serving Size: Makes 6 servings, 1 1/3C each

Number of Servings: 6

Recipe submitted by SparkPeople user TAMRACLOVEC.





TAGS:  Fish | Dinner | Fish Dinner |

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