NEED A QUICK DINNER RECIPE?
This was very good! I added some cherry tomatoes with the kale and it was a great addition. And I used baby kale, it wilted down very easily. My family loved it!
~Janet
– 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 the butter in the olive oil. Cook the shallots, garlic and red pepper flakes 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. Transfer the shrimp to a small bowl.
– Add the wine and lemon juice to the pan. Add the shrimp, linguine and kale to the pan, tossing to coat in the sauce. Serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...