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
