Ingredients
Scale
- 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
Instructions
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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.
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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.
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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.
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Stir in cooked pasta. Sprinkle individual servings with parmesan if desired.
Notes
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