Linguine with Escarole and Shrimp
6 servings, about 1 1/3 cups each
Total Time: 45 minutes
8 ounces whole-wheat linguine
|Linguine with Escarole and Shrimp|
1 pound peeled and deveined raw shrimp, (16-20 per pound)
3/4 teaspoon salt substitute, 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 low sodium 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.
5 g fat ( 1.5 g sat , 3.5 g mono );
112 mg cholesterol;
37 g carbohydrates;
0 g added sugars;
20 g protein;
10 g fiber;
352 mg sodium;
751 mg potassium.