Linguine with Escarole and Shrimp Recipe – Bar Harbor Foods

Posted on August 29, 2014 by

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Sponsored Recipe

Linguine with Escarole and Shrimp – Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread.

Serves: 6

Linguine_with_Escarole_and_Shrimp

From Blog: Jo on Food, My Travels and a Scent of Chocolate

Ingredients

8 ounces whole-wheat linguine
4 teaspoons extra-virgin olive oil, divided
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 Bar Harbor Clam Juice, Bar Harbor Maine Lobster Juice or water (see Shopping Tip)
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.

* Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). NEW Bar Harbor Maine Lobster Juice will further enhance this recipe with a rich, sweet flavor of Maine Lobster. Look for it in the canned fish aisle or in the seafood department of your supermarket.

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