Why You’ll Love This Recipe
I enjoy this recipe because it’s layered with flavor but doesn’t take much time or effort. The shrimp cook in minutes, the kale soaks up the garlicky wine sauce, and the lemon brightens everything up. I also like that it’s flexible—I can use any kind of pasta (including gluten-free), and adjust the heat level to my liking. Plus, with only 30 minutes from start to finish, it’s perfect for a weeknight dinner that feels a bit special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 tablespoon extra virgin olive oil, divided
5 green onions, sliced (white and green parts), divided
6 cloves garlic, chopped or pressed, divided
12 oz curly kale, chopped, stems removed
⅓ cup white wine, plus more if needed
8 oz Banza linguine or other gluten-free pasta
1 lb raw shrimp, peeled, de-veined, tails removed
3 tablespoon fresh squeezed lemon juice
1 tablespoon red pepper flakes, divided (or to taste)
3 tablespoon unsalted butter
½ cup Parmigiano-Reggiano cheese, grated, plus more to taste
Garnishes:
green onions
fresh cracked black pepper
Parmigiano-Reggiano cheese
extra virgin olive oil
lemon wedges
Directions
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I start by heating 2 tablespoons of olive oil in a large sauté pan over medium-high heat. I add 3 cloves of garlic and the white parts of the green onions with a pinch of salt, and cook for about a minute.
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I toss in the chopped kale, pour in the white wine, and add about 2 teaspoons of red pepper flakes. I stir and cook until the kale is tender and most of the wine has cooked off. Then I transfer it all to a bowl and set it aside.
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While that cooks, I bring a large pot of generously salted water to a boil. I cook the pasta for about 8 minutes, or just under the package directions. Before draining, I save about ½ cup of the pasta water.
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I pat the shrimp dry and season them with salt and pepper. In the same sauté pan, I heat the remaining 3 tablespoons of olive oil and place the shrimp in a single layer. I sprinkle in some red pepper flakes and pour in the lemon juice. After a minute, I flip the shrimp and add butter, the remaining garlic, more lemon juice, and another splash of wine if needed.
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I stir in the cooked kale and the grated Parmesan, letting everything warm together for another minute.
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Finally, I add the cooked pasta and toss everything to combine. If the sauce needs to come together more, I stir in a bit of the reserved pasta water.
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I serve it hot, topped with green onions, more cheese, a drizzle of olive oil, cracked pepper, and lemon wedges.
Servings and Timing
This recipe serves 4.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Variations
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I often swap the kale for spinach or arugula when I want a slightly different texture or flavor.
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For extra protein, I sometimes add a handful of white beans or chickpeas.
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I like using regular linguine or fettuccine when I don’t need it to be gluten-free.
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If I want it extra creamy, I’ll stir in a splash of heavy cream or a dollop of ricotta at the end.
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I adjust the red pepper flakes depending on who I’m serving—more for spice lovers, less for a milder version.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, I warm it gently in a pan over medium-low heat, adding a splash of water or olive oil to help bring back the sauciness. I avoid the microwave if I can, since it can make the shrimp rubbery.
FAQs
Can I use frozen shrimp?
Yes, I just make sure they’re fully thawed and patted dry before cooking. Excess moisture can prevent a good sear.
What can I use instead of white wine?
I sometimes use chicken broth or vegetable broth if I don’t have wine on hand—it still adds flavor and helps cook down the kale.
Is this dish very spicy?
It has a mild to medium heat. I adjust the red pepper flakes based on my preference, and sometimes leave them out altogether for a more kid-friendly version.
Can I make this dairy-free?
Yes, I skip the butter and cheese and use a dairy-free Parmesan alternative, or just leave it out entirely—it’s still delicious.
What’s the best type of pasta to use?
I usually use linguine or spaghetti, but penne or tagliatelle also work well. If I need a gluten-free option, chickpea or lentil pasta holds up nicely.
Conclusion
This lemon shrimp pasta is everything I want in a quick, flavorful dinner—light yet comforting, with bold flavors and a satisfying texture. The balance of lemon, garlic, and Parmesan with tender shrimp and hearty greens makes every bite crave-worthy. Whether I’m cooking for guests or just making something special for myself, this recipe never fails to impress.
Print
Lemon Shrimp Pasta with Kale and Parmesan
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This zesty lemon shrimp pasta is packed with flavor! Juicy shrimp, garlicky kale, and parmesan come together with linguine for a bright and satisfying dinner.
Ingredients
Main Ingredients:
5 tablespoons extra virgin olive oil, divided
5 green onions (white and green parts), sliced, divided
6 cloves garlic, chopped or pressed, divided
12 oz curly kale, washed, chopped, stems removed
⅓ cup white wine (plus more if desired)
8 oz Banza linguine (or gluten-free pasta of choice)
1 lb raw shrimp, peeled, de-veined, tails removed
3 tablespoons fresh squeezed lemon juice
1 tablespoon red pepper flakes, divided (adjust to taste)
3 tablespoons unsalted butter
½ cup Parmigiano-Reggiano cheese, grated (plus more to taste)
For Garnish:
Sliced green onions
Fresh cracked black pepper
Extra virgin olive oil
Additional Parmigiano-Reggiano
Lemon wedges
Instructions
Sauté Kale: Heat 2 tbsp olive oil in a large sauté pan over medium-high heat. Add half the garlic and the whites of the green onions with a sprinkle of salt. Sauté for 1 minute.
Add chopped kale, white wine, and 2 tsp red pepper flakes. Stir and cook until kale is tender and wine is reduced. Transfer to a bowl and set aside.
Boil Pasta: Bring salted water to a boil in a stock pot. Add pasta and cook 1 minute less than package instructions (about 8 mins). Reserve ½ cup of pasta water and drain the rest.
Cook Shrimp: Pat shrimp dry and season with salt and pepper. In the same sauté pan, heat remaining 3 tbsp olive oil. Add shrimp in a single layer, half the red pepper flakes, and lemon juice. Cook for 1 minute.
Flip shrimp, add butter, remaining garlic, more lemon juice, remaining red pepper flakes, and a splash of wine (optional). Cook 1 more minute.
Combine: Add sautéed kale and grated Parmigiano-Reggiano. Stir to combine. Add cooked pasta and stir again. Use pasta water as needed to bring everything together.
Serve: Plate and garnish with green onions, cheese, black pepper, a drizzle of olive oil, and lemon wedges. Serve immediately.
Notes
Use Banza pasta or any gluten-free linguine for a protein-rich, celiac-friendly meal.
Don’t overcook the shrimp — they should be pink and just opaque.
The reserved pasta water helps emulsify the sauce for a smooth finish.
Add more or less red pepper flakes to control the heat.
Kale can be substituted with spinach or chard if preferred.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéed, Boiled
- Cuisine: American, Italian
