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?
- 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
- 2/3 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
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.
Add the shrimp and cook for 2-3 minutes until just turning pink and opaque. Stir.
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.
Toss the pasta with the kale and shrimp mixture. Add the Romano and toss again.