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Close Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 1/3 cups eachJump to Nutrition Facts Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 1/3 cups each Cook Time:45 mins Cook Time: 45 mins Total Time:45 mins Total Time: Servings:6 Servings: 6 Yield:6 servings, about 1 1/3 cups each Yield: 6 servings, about 1 1/3 cups each Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat linguine4teaspoonsextra-virgin olive oil, divided1 pound peeled and deveined raw shrimp, (16-20 per pound)¾teaspoonsalt, divided¼teaspoonfreshly ground pepper, plus more to taste2tablespoonsminced garlic½cupwhite wine1pintgrape or cherry tomatoes, halved16 cups thinly sliced escarole, (2-3 heads) or chard leaves1/4 cup clam juice, or water (see Shopping Tip)1teaspooncornstarch1tablespoonlemon juice6 lemon wedges, for garnish...

Close Prep Time:15 minsAdditional Time:5 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts Prep Time:15 minsAdditional Time:5 minsTotal Time:20 minsServings:4Yield:4 servings Prep Time:15 mins Prep Time: 15 mins Additional Time:5 mins Additional Time: 5 mins Total Time:20 mins Total Time: 20 mins Servings:4 Servings: 4 Yield:4 servings Yield: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1 ¾cupswhole milk5clovesgarlic, peeled and smashed⅔cupfinely grated Parmesan cheese1ouncereduced-fat cream cheese, cut into pieces1teaspoongrated lemon zest8ouncesbrown rice linguine or fettuccine pasta2teaspoonsextra-virgin olive oil12ouncesmedium shrimp, peeled and deveined½cupfrozen green peas, thawed2tablespoonschopped fresh flat-leaf parsleyLemon wedges for serving...

Close Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts Active Time:25 minsTotal Time:25 minsServings:4 Active Time:25 mins Active Time: 25 mins Total Time:25 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1(9-ounce) package refrigerated fresh linguine1ouncepecorino Romano cheese, grated and divided (about 1/4 cup)½cuppanko⅓cuppart-skim ricotta cheese8ouncesground sirloin (90% lean)1large egg, lightly beaten1garlic clove, gratedCooking spray2cupslower-sodium marinara sauce (such as Dell’Amore)Small basil leaves (optional)...

In This ArticleView AllIn This ArticleWhat Are Liquid Aminos?What Are Coconut Aminos?What Is Soy Sauce?How Are Liquid Aminos and Soy Sauce Similar?What’s the Difference Between Liquid Aminos and Soy Sauce?How Do You Use Liquid Aminos?How Do You Use Soy Sauce?Are Liquid Aminos and Soy Sauce Interchangeable?Nutrition of Liquid Aminos vs. Soy Sauce In This ArticleView All View All In This Article What Are Liquid Aminos? What Are Coconut Aminos? What Is Soy Sauce?...

Title:Contributing WriterEducation:New York UniversityLocation:Shelburne, VermontExpertise:Photography, recipe development, marketingLisa Cassell-Arms is a fine art photographer and author of the cookbookSeasons in a Vermont Vineyard. Her photography has been exhibited at the Griffin Museum and Photoplace Gallery, and she has studied at the International Center for Photography. Lisa has a background in marketing, design, culinary education and catering. She lives and gardens in Vermont with her husband and their silver Labrador.B.A. in Film, New York UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:Culinary degree from the Culinary Institute of AmericaLocation:Arlington, VirginiaExpertise:Food styling, recipe development, writingLisa Cherkasky is a food stylist with a wide-ranging background as a writer, recipe developer, chef, culinary consultant, sandwich blogger, teacher, bartender and milliner to Rosie O’Donnell. She is the author of the cookbooksThe Artful PieandYou’re the Chef. Lisa has done food-styling work for a multitude of corporate and editorial clients, including McCormick, Butterball, French’s, Simply Organic, the USDA, Marriott,National Geographic, theSmithsonian, the Food Network,Vegetarian TimesandThe Washington Post....

Title:Contributing WriterLocation:Chicago, IllinoisEducation:The Restaurant School, University of PennsylvaniaExpertise:Recipes, cheese, professional cooking, spirits, cocktails, restaurantsExperienceLisa Futterman is a cheese expert, professional cook, and food, beverage, and travel journalist based in Chicago. Her love of cheese, wine, and spirits has taken her all over the world—from the Comté aging rooms in Fort St. Antoine in the Jura to the wild agave fields in the desert outside of Oaxaca.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:Yale UniversityLocation:Middlebury, Vermont Title:Contributing Writer Education:Yale University Location:Middlebury, Vermont B.A. in Comparative Literature, Yale University EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Title:Contributing WriterEducation:Iowa State UniversityLocation:Des Moines, IowaExpertise:Communications, project management, writing and editingLisa Holderness Brown is a communications specialist, brand consultant, project manager, writer and editor with over 30 years of experience in the food and lifestyle spaces. She has been food editor for Better Homes & Gardens, Country Home and Meredith Books, and has done a variety of work for Allrecipes, Fine Cooking, Ladies’ Home Journal, Midwest Living, Stouffer’s, Nestlé, Kellogg’s, General Mills, Procter & Gamble, Walmart, Hallmark and Chrysler....

Title:Contributing WriterExpertise:Cookbooks, recipes, vegetablesLisa Kingsley, a veteran vegetable-lover and co-editor ofEatingWell Vegetables: The Essential Reference,has suppliedEatingWellwith dozens of veggie how-tos, from arugula to radicchio. Lisa has been writing about food and developing recipes for over 30 years, with contributions to publications includingFine CookingandBetter Homes & Gardens. Her cookbooks include the Smithsonian’sAmerican Table: The Foods, People, and Innovations That Feed UsandThe Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families....

Title:Contributing WriterEducation:University of Vermont, Tufts UniversityLocation:Burlington, VermontExpertise:Nutrition, healthy eating, cookingLisa Valente is a registered dietitian and former senior digital nutrition editor forEatingWell. She studied at the University of Vermont, where she completed her undergraduate studies in nutrition, food science and dietetics, and attended the dietetic internship program at Massachusetts General Hospital to become a registered dietitian. She went on to earn a master’s degree in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University....

Title:Contributing WriterLocation:Belvedere Tiburon, CaliforniaExpertise:Recipe development and testing, cookbooks, food styling Title:Contributing Writer Location:Belvedere Tiburon, California Expertise:Recipe development and testing, cookbooks, food styling EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Title:Contributing WriterEducation:University of Michigan, Northwestern UniversityLocation:Natick, MassachusettsExpertise:Writing, recipe development, bakingLisa Zwirn is a food writer and recipe developer who has been writing about food for the Boston Globe for 25 years. Her cookbook Christmas Cookies: 50 Recipes to Treasure for the Holiday Season collects holiday cookie recipes from traditions around the world. Her writing has also appeared in Cooking Light, Fine Cooking, Bon Appétit, Edible Boston and more. She is a member of the International Association of Culinary Professionals and the Culinary Guild of New England....