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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 clam juice or water (see Shopping Tip)
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• 6 lemon wedges for garnish

Description

Linguine With Escarole & Shrimp - The Huffington Post

Kitchen Daily