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.
- Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.