Dinner

Linguine with Escarole and Shrimp is for Dinner.

Linguine with Escarole and Shrimp takes 15 minutes to prepare.

Linguine with Escarole and Shrimp takes 15 minutes to cook.

Linguine with Escarole and Shrimp makes 6 servings.

The ingredients for Linguine with Escarole and Shrimp are:

* 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

Here is how you make Linguine with Escarole and Shrimp:

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 eachNumber of Servings: 6Recipe submitted by SparkPeople user TAMRACLOVEC.

The nutritional information for Linguine with Escarole and Shrimp is:

• 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