Description
This Lemon Shrimp Pasta recipe is a vibrant and easy-to-make dish combining tender shrimp, curly kale, and chickpea linguine in a garlicky, lemon-infused sauce. Perfect for a quick yet flavorful weeknight meal, it balances zesty fresh lemon juice with a hint of heat from red pepper flakes and is finished with Parmigiano-Reggiano cheese for a creamy finish.
Ingredients
For the Pasta and Veggies
- 5 tbsp extra virgin olive oil (divided)
- 5 green onions (white and green parts, sliced; divided)
- 6 cloves garlic (chopped or pressed; divided)
- 12 oz curly kale (washed, chopped, stems removed)
- ⅓ cup white wine (plus more if desired)
- 8 oz Banza Linguine Made from Chickpeas (or gluten-free pasta)
For the Shrimp
- 1 lb. raw shrimp (peeled, deveined, tails removed)
- 3 tbsp fresh squeezed lemon juice
- 1 tbsp red pepper flakes (or to taste; divided)
- 3 tbsp unsalted butter
- Salt and freshly cracked black pepper (to taste)
For Garnish
- ½ cup Parmigiano-Reggiano cheese (grated; plus more to taste)
- Additional green onions (sliced)
- Extra virgin olive oil (for drizzling)
- Lemon wedges (for serving)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large sauté pan over medium-high heat. Add 3 cloves of chopped garlic and the white parts of the green onions, sprinkle with salt, and cook for 1 minute until fragrant.
- Cook Kale: Add the chopped kale, white wine, and 2 teaspoons of red pepper flakes to the pan. Stir well and cook until the kale is tender and the wine has mostly reduced. Transfer the kale mixture to a bowl and set aside.
- Boil Pasta: Bring 3 quarts of generously salted water to a boil in a stock pot. Add the chickpea linguine and boil for 8 minutes, or 1 minute less than the package directions indicate. Reserve ½ cup of pasta cooking water, then drain the pasta.
- Season Shrimp: Pat the shrimp dry with paper towels, then season both sides with salt and freshly cracked black pepper.
- Cook Shrimp: In the same sauté pan, heat 3 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer along with remaining red pepper flakes and lemon juice. Cook for 1 minute until starting to turn pink.
- Flip Shrimp and Finish Sauce: Flip the shrimp, add unsalted butter, remaining garlic, more red pepper flakes to taste, additional lemon juice, and a splash of white wine if desired. Cook for another minute.
- Add Kale and Cheese: Return the cooked kale back to the pan along with the grated Parmigiano-Reggiano cheese. Stir to combine and cook for another minute, allowing the cheese to melt into the sauce.
- Toss Pasta: Add the cooked pasta to the pan, tossing it with the shrimp and kale mixture. If needed, add some reserved pasta water a little at a time to help bring the sauce together until silky and well combined.
- Serve and Garnish: Serve the pasta immediately, garnished generously with sliced green onions, extra grated Parmigiano-Reggiano, a drizzle of olive oil, freshly cracked black pepper, and lemon wedges on the side for squeezing.
Notes
- Using chickpea linguine makes this dish gluten-free and adds extra protein.
- Adjust red pepper flakes according to your heat preference.
- Be sure not to overcook the shrimp to keep it tender and juicy.
- If you prefer, substitute white wine with vegetable or chicken broth.
- Reserve pasta water is important for loosening and emulsifying the sauce for a better texture.
