More often than not, pasta night is the night where I’ve thrown in the towel and (almost) given up on dinner. I bring a pot of water to a boil, make a quick tomato sauce, add a little cheese, a handful of spinach leaves, and call it a day. But as I recently discovered there’s actually a far easier way to make a spectacular dinner in 15 minutes flat.
The secret lays in the magic combination of fresh shrimp, butter, garlic, and white wine. Lest things get too decadent, I also threw in a bunch of deep green lacinato kale for good measure. You can up the health quotient even more by subbing in whole grain linguine.
Note: This recipe is made with previously frozen, wild-caught shrimp from the US Gulf region. The Monterey Bay Aquarium site is a great resource for finding the most sustainable varieties.
Linguine with Garlic Shrimp and Kale
Makes: 4 servings
- 1/2 pound linguine, cooked al dente in salted water
- 4 tablespoons unsalted butter
- 1 pound shrimp, peeled and deveined
- Sea salt to taste
- 4 large cloves garlic, smashed, peeled, and minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine
- 1 bunch kale, stems removed and rough chopped
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Heat a large, deep-sided skillet over medium heat. Add butter; when bubbly and fragrant, add shrimp in batches. Sprinkle both sides of shrimp with sea salt. Cook each side 2-3 minutes or just until shrimp are cooked through. Place cooked shrimp on a large plate and set aside.
- With heat still on medium, add garlic and red pepper flakes, and sauté 1 minute. Next, add wine, scraping up any brown bits; finally, add kale, sprinkle with sea salt, and sauté until soft, about 4 minutes. Fold in cooked shrimp and toss with cooked pasta. Add a few drizzles of pasta cooking water as needed. Twirl pasta into wide, shallow bowls, and serve immediately.