Summer Pasta with Shrimp and Kale Recipe

Filled with scallions, garlic and other flavorful ingredients, this Summer Pasta with Shrimp and Kale recipe is delightful.

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. We're eating seasonally and loving it.

When our first CSA box arrived a few weeks ago, it was stuffed with greens and scallions. I wanted to make a cost-effect and easy dinner while cooking from the basket and our freezer.

Fortunately, there was kale and scallions in the basket and kale in the freezer — and all of that was the perfect start to this Summer Pasta with Shrimp and Kale recipe.

A note on the shrimp: 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 recipe 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 greatest compliment.

What's your favorite summer food?

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Yield: 8 servings

Summer Pasta with Shrimp and Kale

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

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• 2 tablespoon 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 tablespoon lemon juice
• salt and pepper, to taste
• 1 tablespoon butter
• 1 cup freshly grated Romano cheese
• 1 lb pasta, I use Campanelle, cooked and 1 ladle water reserved

Instructions

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.