Pasta With Escarole and Shrimp Recipe

Monday, November 8, 2010

Escarole is a wonderful way to add healthy greens into you diet, mixed in with pasta and shrimp will make you wonder why you took so long to try some.  So  it's time to try some of these tender greens, tossed with  garlicy oil, over linguine and shrimp.

Really sorry about these inside pictures, but when its pouring rain outside there is no way to get a clear shot, even with a good light, natural light is always the best...  hope you will forgive these yellow cast pictures...the dish was delicious all the same.  Thanks for reading......

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.
Printable Recipe


  1. Hi Claudia, good recipe i love escarole and shrimps. It was for sunday lunch? Next we i'll take airplane and come to your home for eating with you this wonderful recipe. :-)


  2. great combination again ,claudia and so healthy!

  3. You have convinced me: escarole and this dish are going on "my list!" Looks and sounds delicious!

  4. Yum, I've been meaning to try escarole sauteed-now I know how I'll do it;)

  5. Great combo of ingredients! Love that shrimp!

  6. It's just too bad I don't have escarola to go with the shrimp I bought for tonight's supper. I'm still on the fence if it's going to be a rice or pasta based dish.
    I'll keep this very tasty recipe of yours for another time ;o)

    Have a great evening,

  7. I'm getting error message on blogger lately - so please excuse if this is a double. Claudia - this is one of my favorite combinations. Pasta with something light - a little escarole or other wilted greens. Really, I should eat like this all the time (I wouldn't be a muffin).

  8. looks amazing! what a delicious dish!

  9. Claudia, this looks fab!! I love shrimp (though I have no idea how one goes about deveining them, we've always just eaten them as is--minus the shell) and pasta dishes!

    Thanks also for your very lovely compliment on my blog :) Your posts amaze me and inspire me!

  10. Ciao Claudia- this looks healthy and delicious. Great job sweetie:) Happy Monday!

  11. Great use of the escarole. Never would have thought to use that. I need to try this!

  12. Been a long time since I've eaten escarole. Claudia, I could eat a bowl of this right now.

  13. I'm embarrassed to admit, but I've never tried escarole before. This looks like a lovely dish with the linguine and shrimp. I'm probably going to notice escarole dishes/recipes, now. Thanks for inspiring. :)

  14. This is such a lovely dish...I have not uses escarole in awhile. Nice combination :)

  15. Love escarole, love shrimp so together, they can only be good!


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