Pasta with Escarole and Shrimp Recipe

From Claudia's Kitchen @What's Cookin' Italian Style Cuisine

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.


 

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.

 

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