Shrimp Scampi With Kale Recipe

Chop medium fine and set aside. Remove kale to a separate plate set aside. 1 pound linguini 1 pound fresh kale washed well stemmed and coarsely chopped 4 tablespoons olive oil and 3 additional tablespoons for coating the pasta 4 tablespoons butter 3 tablespoons finely chopped garlic 20 raw jumbo shrimp peeled and deveined juice of 1 lemon.

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Drain and set aside.

Shrimp scampi with kale recipe. Turn off the heat over the skillet containing the scampi sauce. Add in the pasta kale and shrimp season with salt and pepper and toss to combine. This recipe for shrimp scampi pasta with kale is delicious and nutritious.

4oz dry quinoa spaghetti or other pasta of choice. 1 tablespoon earth balance spread for dairy free or organic butter. In a deep sided skillet or large pot over medium heat melt 2 tablespoons of the butter in 2 tablespoons of the olive oil.

It s a great way to get your veggies. Once the water is boiling generously salt the water and cook the linguine according to the package directions. Bring a large pot of water to a boil over high heat.

Add in the pasta kale and shrimp season with salt and pepper and toss to combine. Add in the shrimp and cook for about 5 minutes turning half way through until the shrimp is completely pink. Add kale and sauté until wilted about 1 minute.

Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture. Add shrimp and sauté stirring frequently until shrimp are pink and opaque throughout 3 to 4 minutes. Stir in lemon zest.

For the shrimp scampi. 6 8 extra large shrimp deveined and shelled. 1 2 teaspoons of chili flakes.

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