Angel-hair pasta with shrimp and escarole

Yield: 6 servings

Measure Ingredient
1 pounds Large shrimp
¾ pack Angel hair or capellini pasta (16-ounce package)
2 cans Chicken broth (13 3/4 to 14 1/2 ounce cans)
1½ cup Spicy hot vegetable juice
1 cup Dried tomatoes, thinly sliced (about 1 1/2 ounces)
4 cups Lightly packed sliced escarole (1/2 small head)
1 medium Tomato, seeded and chopped


Shell and devein the shrimp. Slice each shrimp in half, horizontally. Cook the angel-hair pasta as the package directs but do not add salt to the cooking water. Meanwhile, heat the chicken broth, spicy hot vegetable juice, sliced dried tomatoes and 1½ cups of water in a 3-quart saucepan over high heat. Bring to a boil. Add the shrimp and bring back to a boil. Cook for 1 minute or until the shrimp turn opaque throughout. Add the escarole to the shrimp mixture and cook just until the escarole wilts. Drain the angel-hair pasta and return to the saucepan. Add the shrimp-and-escarole mixture to the pasta and toss well. Spoon the pasta into a large bowl. Sprinkle with the chopped tomato. Serve immediately. Makes 6 main-dish servings. Per serving: 345 Calories; 3 g Fat; 94 mg Cholesterol; 770 mg Sodium. [Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-23-95

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