Shrimp, fresh linguine, and handfuls of leafy kale create Kale and Shrimp Scampi. An easy skillet pasta dish for busy weeknights or anytime you need (almost) instant gratification.
“Back in my day.”
That used to be something “old” people say.
But I found myself saying to my son, “Back in my day, I had to wait a whole week for a new episode to watch my favorite show.”
In this age of Netflix and instant gratification, I’ve become a dinosaur, apparently, and gone are the days of TV Guide (eek, remember those?) and actually watching shows when they aired.
So now I feel a little more ancient.
As much as I may laugh and worry that my kids are growing up in this era of immediacy, there is something to be said for instant gratification when it works in our favor. And if that means mealtime is a little less stressful because I can make a Kale and Shrimp Scampi in a flash, then I’m all for it.
I made this one skillet wonder the other day – it was one of those nights that I was craving something twirly, but also needed something quick. Shrimp came to the rescue, along with fresh linguine, which also shaves minutes off of cooking time. Handfuls of leafy kale brought it all together, and no one had to wait. That is a good thing, even back in my day.
ENJOYED THIS KALE AND SHRIMP SCAMPI?
MORE QUICK DINNER RECIPES
Instant Pot Fish Stew with Tomatoes, Olives and Capers
Spicy Shrimp Fried Rice
Grilled Shrimp Foil Packets with Basil, Garlic and Red Curry Compound Butter
Baked Halibut with Olives and Tomatoes
Chicken Sausage Four Cheese Frittata
Filipino-style Picadillo Bowls
MORE EASY PASTA DINNERS
Mushroom and Short Rib Noodle Soup
Vegetarian Pasta Puttanesca
Skillet Eggplant Lasagna
Vegetarian Pancit Bihon (Filipino Rice Noodles with Veggies)
Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale and Artichokes
Kale and Shrimp Scampi
- 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.