Linguine with Escarole & Shrimp

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

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Directions

Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
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, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 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, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.
Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.