From Eating Well, January/February 2008
8 oz. whole wheat linguini
4 tsp olive oil, divided
1 pound peeled and de-veined raw shrimp (16-20 per pound)
3/4 tsp salt, divided
1/4 tsp fresh ground pepper
2 tbsp minced garlic
1/2 cup white wine
1 pint grape or cherry tomatoes
16 cups thinly sliced escarole (2-3 heads) OR chard leaves
1/4 cup clam juice OR water
1 tsp cornstarch
1 tbsp lemon juice
6 lemon wedges for garnish
Bring large pot of water to boil. Cook linguini until just tender, 8-10 minutes or according to package instructions.
Meanwhile, heat 3 tsp oil in a large skillet over medium heat. Add shrimp, 1/4 tsp salt, and 1/4 tsp pepper and cook until pink and curled, 3-4 minutes. Transfer to a plate.
Add garlic and the remaining 1 tsp oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2-3 minutes. Stir in tomatoes and escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5-6 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, then remaining 1/2 tsp salt and pepper and cook until heated through, about 1 minute. Darin the linguini and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.