I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!
- 5 TBSP Olive Oil, divided
- 3 Green onions, whites diced
- 3 Garlic Cloves, diced
- 2 Cups Kale, stems removed
- 1/3 Cup White Wine
- Pasta of your Choice
- 1LB Raw Shrimp
- 3 TBSP + 1 TBSP Lemon Juice
- 3 TBSP Unsalted Butter
- 1/2 Cup Parmesan Cheese
- 1 TBSP Red Pepper Flakes
Let’s Get Cooking
Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.
In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.
Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.
While the kale is cooking, cook your pasta according to the package directions.
Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.
Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.
Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.
Top with additional red pepper flakes if needed.
Made with Love,