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| Escarole is a wonderful way to add healthy greens into you diet, mixed in with pasta and shrimp will make you wonder why you took so long to try some. So it's time to try some of these tender greens, tossed with garlicy oil, over linguine and shrimp. |
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| Really sorry about these inside pictures, but when its pouring rain outside there is no way to get a clear shot, even with a good light, natural light is always the best... hope you will forgive these yellow cast pictures...the dish was delicious all the same. Thanks for reading...... |
1/2 lb linguine (8 ounces)
4 teaspoon oil, olive, extra virgin, divided
1 pounds shrimp, raw, (16-20/lb) peeled and deveined
3/4 teaspoon salt, divided
1/4 teaspoon pepper, optional 1/4 teaspoon red pepper flakes
2 tablespoon garlic, minced
1/2 cup white wine, Chablis preferred
1 container tomatoes cherry, halved
Escarole chopped (about 2-heads) boiled for around 20 minutes in salt water drained set aside
1/4 cup clam juice
2 teaspoon dried or fresh minced parsley
1 teaspoon cornstarch
1 tablespoon lemon juice
optional 1 lemon, wedges for garnish
Bring a large pot of water to a boil.
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 till golden.
Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes.
Add escarole stirring occasionally, until the greens are tender, 3 to 5 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 leftover juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
Add the linguine and return it to the pot. Add the sauce, toss to coat.
Printable Recipe
