Linguine with Escarole & Shrimp
INGREDIENTS
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•8 ounces whole-wheat linguine
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•4 teaspoons extra-virgin olive oil, divided
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•1 pound peeled and deveined raw shrimp, (16-20 per pound)
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•3/4 teaspoon salt, divided
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•1/4 teaspoon freshly ground pepper, plus more to taste
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•2 tablespoons minced garlic
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•1/2 cup white wine
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•1 pint grape or cherry tomatoes, halved
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•16 cups thinly sliced escarole, (2-3 heads) or chard leaves
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•1/4 cup clam juice, or water (see Shopping Tip)
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•1 teaspoon cornstarch
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•1 tablespoon lemon juice
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•6 lemon wedges, for garnish
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