Linguine with Fava Greens, Shrimp, and Green Garlic

Photo: Iain Bagwell; Styling: Kevin Crafts

Not to worry—this huge amount of greens really does cook down. If you have access to fava flowers, they're a pretty garnish.

Yield: Serves 4 to 6
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 33%
  • Protein: 24g
  • Fat: 17g
  • Saturated fat: 2.6g
  • Carbohydrate: 52g
  • Fiber: 2.3g
  • Sodium: 385mg
  • Cholesterol: 112mg

Ingredients

  • 5 qts. lightly packed fava greens*, rinsed and spun dry
  • 6 tablespoons extra-virgin olive oil, divided
  • About 3/4 tsp. each kosher salt and pepper, divided
  • 1/2 cup minced green garlic* (from about 4 heads, white and light green parts only)
  • 1 tablespoon fennel seeds, crushed
  • Zest of 1 lemon
  • 1 cup Sauvignon Blanc
  • 1 pound medium shelled and deveined shrimp (30 to 35 per lb.), with tails on
  • 10 ounce linguine
  • Fava flowers* (optional)

Preparation

  1. 1. Heat a 12-in. frying pan over medium-high heat. Stir-fry one-third of fava leaves at a time with 2 tsp. oil and a pinch each of salt and pepper until greens wilt, 2 minutes. Transfer to a bowl; tent with foil.
  2. 2. Reduce heat under frying pan to medium-low. Add 3 tbsp. oil and stir in 1/2 tsp. each salt and pepper, the green garlic, fennel seeds, and lemon zest. Cook, stirring often, until garlic is softened, 5 minutes. Add wine and boil over high heat until reduced by half, 2 to 3 minutes. Reduce heat to medium. Add shrimp in a single layer and cook, turning once, until cooked through, 2 to 3 minutes.
  3. 3. Cook linguine as package directs. Drain, saving 1 cup water. Return pasta to pot and toss with shrimp mixture and remaining 1 tbsp. oil. Add fava leaves and toss, pulling apart with forks. Mix in pasta water if linguine seems dry, plus more salt and pepper if you like. Spoon into a serving bowl and top with fava flowers if you like.
  4. *Find fava greens (and sometimes their flowers) and green garlic at farmers' markets. If you can't find green garlic, use 2 tbsp. minced regular garlic plus 6 tbsp. green onions.
  5. Note: Nutritional analysis is per serving.
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