- 16 ounces thin spaghetti
- 1/2 cup reduced-sodium chicken broth
- 1 cup dry white wine (I used Chardonnay.)
- 2 tablespoons pesto
- red pepper flakes (optional)
- 6 ounces baby kale
- 2 pounds raw shrimp peeled and deveined
- Parmesan cheese shredded or grated
Bring a large pot of lightly salted water to a boil. (Cover pot to make it boil faster.) Cook pasta according to package instructions and drain.
While pasta cooks, add chicken broth, wine, and pesto to a 12″ skillet. Stir and bring to a simmer over medium-high heat. Simmer for 3-5 minutes to cook off the alcohol from the wine. Add red pepper flakes to taste if desired.
Add shrimp and kale, and gently stir often. (See note below regarding shrimp sizes.) Cook until shrimp are pink and kale is wilted, approximately three minutes. Turn off heat.
Stir in cooked pasta. Sprinkle individual servings with parmesan if desired.
I like using small, bite-sized shrimp for pasta recipes, like 71-80/pound. If you use larger shrimp, you should add them before the kale and cook them slightly longer. Shrimp are done with then they are uniformly pink and C-shaped.
- Prep Time: 15