Description
A kale, pistachio and shrimp pasta dish that is ready in under 20 minutes!
Ingredients
Scale
- 6 ounces bowtie/farfalle pasta
- 2 tablespoons olive oil
- 1 bunch of lacinto kale, stemmed and chopped (about 5 cups)
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes
- 1/2 lb shrimp, peeled and deveined
- Zest of one lemon
- 1/4 cup chicken stock or white wine
- Juice of 1/2 lemon
- 1/4 cup roasted salted pistachios, chopped
- 1/4 cup basil, chopped
- Salt and pepper, to taste
Red pepper flakes, if desired - Shredded parmesan cheese, if desired
Instructions
- Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat.
- Add kale and sauté for about 5 minutes, stirring frequently.
- Add garlic, lemon zest and sun-dried tomatoes and sauté for another minute.
- Add shrimp and cook until shrimp is almost cooked through. Season mixture with salt and pepper while cooking.
- Add chicken stock or wine and continue cooking until liquid is absorbed and shrimp is cooked through.
- Season again with salt and pepper to taste.
- Add lemon juice, chopped pistachios and basil.
- Add a sprinkle of red pepper flakes if you want to spice it up or shredded parm if you want cheese (HIGHLY RECOMMEND!)
Notes
You might want to reserve 1/4-1/2 of the pasta cooking water to mix in if you plan to hold this dish for a while. It’s great for “rehydrating” the pasta.