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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
971
Linguine with tomatoes, greens, and shrimp in a buttery sauce = bomb.
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Ingredients
- 1 lb.
linguine
- 1 Tbsp.
extra-virgin olive oil
- 1 lb.
shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
- 4 Tbsp.
butter
- 3
cloves garlic, minced
- 1/2 tsp.
crushed red pepper flakes, plus more for garnish
- 2 1/2 cups
grape tomatoes, halved
- 1/4 cup
white wine
- 1 cup
heavy cream
Juice of 1 lemon
- 5 oz.
baby kale (about 6 c.)
- 1/2 cup
freshly grated Parmesan, plus more for garnish
Directions
- Step 1In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
- Step 2In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
- Step 3Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
- Step 4Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.
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