Garlic Shrimp Spaghetti with Buttery Kale
You can easily pull this protein-packed meal off on busy weeknights – all you really need is a bunch of kale and a handful of freezer and pantry staples. Be sure to cut the tough stems from the kale – an easy way is to fold the leaf in half lengthwise and run your knife or kitchen scissors along the inner edge of the stem to remove. Omit the chile pepper (or scrape out the seeds) for a milder pasta.
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Ingredients
- 8 oz whole-grain spaghetti (TRY: Jovial 100% Organic Einkorn Whole Wheat Spaghetti)
- 10 oz shrimp, peeled and deveined
- 1/2 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1/4 tsp sea salt
- 1 tbsp olive oil
- 4 large cloves garlic, sliced
- 1 tsp dried parsley (TRY: Simply Organic Parsley)
- 1/4 tsp red pepper flakes (TRY: Simply Organic Crushed Red Pepper Flakes)
- 2 tsp lemon zest
- 2 tbsp organic unsalted butter
- 4 cups finely sliced stemmed kale
- 1 red finger chile pepper (or other hot red chile such as cherry bomb, cayenne, or Thai). thinly sliced
Preparation
1. Bring a large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Drain.
2. Meanwhile, in a large bowl, toss shrimp with pepper and salt to coat; set aside. In a large skillet on medium-high, heat oil. Add garlic, parsley and pepper flakes and cook, stirring constantly, until fragrant, 30 to 45 seconds. Add shrimp and sauté, stirring frequently, until shrimp are pink and opaque throughout, 3 to 4 minutes. Stir in lemon zest. Transfer to a plate and cover to keep warm.
3. In same skillet, heat butter on medium-high. Add kale and sauté until wilted, about 1 minute. Add pasta, shrimp mixture and chile pepper and toss to combine.
Nutrition Information
- Serving Size 2 cups
- Calories 384
- Carbohydrate Content 51 g
- Cholesterol Content 115 mg
- Fat Content 12 g
- Fiber Content 7 g
- Protein Content 23 g
- Saturated Fat Content 4 g
- Sodium Content 209 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 2 g