[blindweightwatcher] Linguine with Escarole & Shrimp
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Mon, 1 Jun 2009 21:01:54 -0500
Linguine with Escarole & Shrimp
Quick Info:
Servings
Quick Meal
Quick Meal
Contains Shellfish
Contains Shellfish
Contains Wheat/Gluten
Contains Wheat/Gluten
Diabetes-Friendly
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 271, Saturated Fat: 1g, Sodium: 502mg, Dietary Fiber: 10g, Total Fat:
5g, Carbs: 37g, Cholesterol: 112mg, Protein: 20g
Carb Choices: 2
Recipe Source:
Eating Well
Prep Time: 45 mins
Total Time: 45 mins
Ingredients
list of 13 items
8 ounce(s) pasta, linguine
8 ounce(s) oil, olive, extra virgin
1 pounds shrimp, raw
3/4 teaspoon salt
1/4 teaspoon pepper, black ground
2 tablespoon garlic
1/2 cup(s) wine, white
1 pint(s) tomato(es), cherry
16 cup(s) escarole
1/4 cup(s) clam juice
1 teaspoon cornstarch
1 tablespoon lemon juice
1 lemon
list end
Preparation
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.
Everyday Health Network
Copyright © 2009 Waterfront Media, Inc.
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