Jkawe

Mediterranean

Shrimp Kale Pasta

This Shrimp Kale Artichoke Pasta is a 20-minute weeknight dinner loaded with shrimp, baby kale, artichoke hearts, and cherry tomatoes tossed in a bright lemon and olive oil sauce. It is light, fresh, and comes together in one skillet, no heavy cream, no complicated steps, just a simple Mediterranean-inspired meal the whole family will love.

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Makes6 servings
  • Calories309
Shrimp Kale Pasta

Method

  1. 1

    Cook the pasta in a large pot according to the package. Drain and set aside.

  2. 2

    While the pasta cooks, heat 2 Tablespoons of olive oil in a large skillet over medium heat.

  3. 3

    Add the shallot and garlic and sauté until the onion is soft. Add the crushred red pepper and saute for 1 minute.

  4. 4

    Add the shrimp and tomatoes and continue to sauté until the shrimp is pink.

  5. 5

    Add the baby kale, artichokes and lemon juice and continue to cook until the kale is wilted.

  6. 6

    Remove from the heat and stir in the cooked pasta. Mix well. Garnish with fresh parsley and parmesan cheese.

Notes

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The shrimp will firm up slightly as it cools, which is normal. This pasta does not freeze well, the shrimp texture suffers and the kale becomes limp. Plan on eating it within 3 days. To reheat, warm it in a skillet over medium-low heat with a small splash of water or olive oil to loosen the sauce. You can also microwave it in 60-second intervals, stirring between each. Before serving leftovers, add a fresh squeeze of lemon juice and a drizzle of olive oil to bring the flavors back to life. Drain artichoke hearts well and chop into bite-sized pieces before adding. Excess liquid from the jar will thin the sauce.Pull shrimp from the pan as soon as it is pink and curled, about 2 to 3 minutes. Overcooked shrimp turns rubbery quickly. Reserve a splash of pasta water before draining. If the pasta looks dry when you toss everything together, a few tablespoons of starchy pasta water will bring it together. Swap baby spinach or arugula for kale if preferred. Spinach wilts in under a minute, so add it last. F or a vegetarian version, replace shrimp with one can of drained chickpeas or white beans. Finish with shaved parmesan or crumbled feta right before serving.

Per serving

  • Carbs37 g
  • Protein22 g
  • Fat9 g
  • Fiber4 g

Also filed under

Mediterranean Seafood Pasta

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