|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.|
Cook linguine until just tender, 8 to 10 minutes or according to package directions. Add 3 tablespoon olive oil, 1 tablespoon butter and parsley. Set aside.
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.