Summer Pasta with Shrimp and Kale

One of my favorite parts of belonging to a CSA program (that’s Community Supported Agriculture, or a farm share program where you prepay at the beginning of the season for a weekly basket of veggies and/fruit), is that I am challenged to cook with ingredients I might otherwise overlook in favor of mainstays like broccoli and green beans. Kale and even scallions fall into that category. But I am always happy with the results of cooking with them.

When our first CSA box arrived a few weeks ago, it was stuffed with greens and scallions. And as I struggled to decide on a cost-effect and easy dinner to make, I decided to skip the grocery store in favor of cooking from the basket and freezer. I always keep bags of raw shrimp in the freezer and it’s a cinch to defrost them under cool running water in the sink. It only takes about 10 minutes.

As far as easiness goes, well, I would be lying if I called this completely easy. The ingredients list for this Summer Pasta with Shrimp and Kale is a bit too long for that. It’s so worth it though. Fresh scallions, garlic, kale, white wine, a little butter. Just try it. The reality is that it really doesn’t take long to whip up. It’s just hands on. And a few more ingredients than easy.

When I made this, I expected there to be plenty of leftovers for lunch the next day. No such luck. Instead, the two teens joining us went back for heaping seconds. I am so not complaining though. I love feeding people, and having them take full-sized seconds portions is the most humongous compliment.

What’s your favorite summer food?

Summer Pasta with Shrimp and Kale
Prep time
Cook time
Total time
Serves: serves 6
  • 2 tbsp olive oil
  • 1 bunch scallions, white and light green parts, chopped
  • 2 cloves garlic, chopped
  • 1 bunch kale, leaves separated and chopped (save stems for stock or discard)
  • 1 lb large raw, pealed and deveined shrimp, rinsed
  • ⅔ cup white wine
  • 1 tbsp lemon juice
  • salt and pepper, to taste
  • 1 tbsp butter
  • 1 cup freshly grated Romano cheese
  • 1 lb pasta (I use Campanelle), cooked and 1 ladle water reserved
  1. Heat the olive oil in a large skillet over medium heat. Add the scallions and garlic. Cook for 3-5 minutes, stirring occasionally, until softened, lightly browning and shrinking in mass.
  2. Add the shrimp and cook for 2-3 minutes until just turning pink and opaque. Stir.
  3. Add the kale, wine and lemon juice. Stir well. Salt and pepper to taste. Let cook without disturbing for 5-7 minutes until the kale begins to wilt. Add the butter and one ladle of pasta water. Stir well. Cook until reduced, another 3-5 minutes.
  4. Toss the pasta with the kale and shrimp mixture. Add the Romano and toss again.
  5. Serve immediately.


  1. Christine says

    I cannot rave enough about this recipe. My whole family, the 7 & 14 year old included, loved the dish. This will be on heavy rotation at our house from now on.


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