Shrimp & Kale Scampi is gluten-free, healthy, and delicious! Prior to this photo the savory juices were mopped up with a piece of crusty artisan bread. Sorry, couldn't wait!
I'm a fan of "Buddha" bowls...colorful and varied one-bowl meals comprised of a formula that calls for a grain, a legume or protein, cooked and raw greens/veggies, and a delicious sauce that complements and marries all the ingredients.
I also love "one bowl" meals that manage to be delicious, but calls for minimal ingredients.
Shrimp & Kale Scampi is one of my favorites when I want something delicious that's also minimum fuss. Another advantage is that I'm not required to make a salad or vegetable side dish. All of the goodness, flavor, protein, greens, and savory juices are in one bowl!
This is such a delicious combination, I'm surprised to have seen very few pasta recipes featuring some type of green and shrimp, most use broccoli rather than kale.
Recipe: Shrimp and Kale Scampi (Serves 2, increase for more)
1/2 pound cleaned, shelled, de-veined fresh or frozen-thawed shrimp
1 bunch kale (Toscano or curly) rinsed, not drained (you want some water clinging to the leaves), and chopped
6 ounces thin spaghetti or angel hair pasta (gluten-free, whole wheat, or regular)
2 TBS olive oil
3 TBS butter
2 large garlic cloves, minced
1 pinch red pepper flakes
2 TBS fresh lemon juice
Salt & black pepper, to taste
Grated Parmesan
2 tsp chopped fresh parsley (optional)
Crusty artisan bread (optional)
Cook the pasta according to package directions. While the pasta cooks...
Add the chopped kale to a large skillet with a couple of TBS of water, sprinkle kale lightly with salt and the pinch of red pepper flakes. Heat on medium high. As soon as the kale starts to sizzle, cover the skillet, turning heat down to medium-low.
Allow the kale to simmer, lifting the lid and stirring occasionally until the kale is limp - about 10 to 15 minutes - and the liquid is mostly evaporated. Don't allow the liquid to cook away before the kale is done or the kale will turn bitter. Add a bit more water, as needed.
When the kale is done, remove it to a bowl and set aside, leaving any remaining liquid in the pan. You'll use this same pan to cook the shrimp.
Add the butter and olive oil to the warm skillet and heat on medium until the butter is melted.
Add the minced garlic and saute about 30 seconds.
Add the shrimp and saute in garlic-butter mixture until the shrimp turns pink and opaque - about three to four minutes - stirring occasionally and turning the shrimp over to cook both sides.
While the shrimp cooks...
...and if the pasta is done, pour it into a colander to drain. Set aside a tablespoon or two of the pasta water to use in the shrimp mixture.
Add the lemon juice, a pinch each of salt and black pepper to the shrimp mixture. Add a splash of the reserved pasta water if more liquid is needed . You want there to be some wet sauce for mopping up with crusty bread.
Add the kale back in - and stir the mixture gently until re-heated through.
Divide the pasta between two bowls. Top with the kale-shrimp mixture and a portion of the juices. Add shredded Parmesan and a sprinkle of parsley to each bowl and serve.
A glass of chilled Pinot Grigio goes well with this meal as does a sparkling glass of Pelligrino with a generous squeeze of lemon juice from a thick slice, "plunking" in the squeezed out slice.
A meal in a bowl! Easy, nutritious, and savory-delicious!!!
Don't forget the bread for mopping up the juices!
If eating low-carb, you can use a soup spoon to slurp up (quietly, if you please) the savory juices.
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