Creamy Shrimp Linguine with Tomatoes, Kale, and Lemon Zest
Linguine with tomatoes, greens, and shrimp in a buttery sauce = bomb.
- kosher salt
- 12 oz. linguine
- 1 tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes, plus more for garnish
- 1 lb. medium shrimp, peeled and deveined
- Freshly ground black pepper
- 2 1/2 c. yellow and red grape tomatoes, halved
- 1/2 c. white wine
- 1/2 c. chicken stock
- 1 tbsp. unsalted butter
- 1/4 c. heavy cream
- Zest and juice of 1 lemon
- 6 c. baby kale
- Bring a large pot of salted water to boil. Boil linguine until just al dente, 8 minutes. Drain, reserving ½ cup pasta water.
- In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, 1 minute. Add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper. Transfer shrimp to a bowl to let cool.
- Add tomatoes to skillet and sauté until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
- Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
- Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
- Garnish with lemon zest and red pepper flakes.