1/2 lb. Fettuccine pasta, cooked per package instructions
2 tbsp. olive oil
1 lb. raw shrimp, deveined and peeled
1/4 tsp. salt
1/4 tsp. freshly ground black pepper (or to taste)
5-6 cloves garlic, finely minced
1/4 cup dry white wine
1 pint cherry tomatoes, cut in half
2 heads escarole, thinly sliced
2 tbsp. chicken broth or water
1 tbsp. freshly squeezed lemon juice
2 lemons cut into wedges for garnishing
red pepper flakes (optional)

Prepare pasta according to package directions.

While pasta is cooking, heat olive oil on medium setting in a large skillet.

Add shrimp, salt and pepper (or optionally, use lemon pepper). Sauté shrimp until opaque in color and cooked through (about 3 to 4 minutes), adding garlic during the last minute of cooking. Remove from pan and set aside.

Add the wine and simmer until volume has reduced by half, about 3-6 minutes. Stir in tomatoes. Add sliced (or torn) escarole, a little at a time until it cooks down. Cook until the greens are tender. Add lemon juice. Add chicken broth or water if needed.

Season to taste with salt and pepper and hot red pepper flakes, or Tony Cachere's Seasoning, if desired.

Toss with Fettuccine. Serve garnished with lemon wedges.

Submitted by: Belle