Kale and Shrimp Scampi

Serves 4 | Prep: 10 minutes | Cook: 15 minutes


  • 1 pound fresh linguine (can substitute dried)
  • 4 tablespoons unsalted butter, divided
  • 4 tablespoons olive oil, divided
  • 2 large shallots, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 pound shrimp (26/30), peeled and deveined (tails left on if desired)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/3 cup white wine
  • juice of 1 lemon
  • 4 cups chopped kale


Bring a large pot of water to a boil over high heat. Once the water is boiling, generously salt the water and cook the linguine according to the package directions. Drain and set aside.

In a deep sided skillet or large pot over medium heat, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Cook the shallots, garlic and red pepper flakes for about 3 minutes, or until the shallots have wilted and the garlic is fragrant. Add the shrimp and season to taste with salt and pepper. Stir the shrimp, and cook for about 2 minutes, or until the shrimp is pink and cooked. Transfer the shrimp to a small bowl.

Add the wine and lemon juice to the pan. When it comes to a bubble, stir in the remaining butter and olive oil. Add the shrimp, linguine and kale to the pan, tossing to coat in the sauce. Serve immediately.

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