Peppery Pasta with Kale and Shrimp

Peppery Pasta with Kale and Shrimp
Cooking Light April 2010

This recipe originally called for baby arugula, but I substituted Kale because that's what we had!

Ingredients

1 tbsp minced fresh garlic
1 1/4 tsp black pepper
1/2 tsp salt
5 ounces fresh kale, chopped (can substitute baby arugula or baby spinach)
8 ounces linguine
1 tbsp olive oil
1/2 pound peeled and deveined medium shrimp
2 tbsp minced shallots
3/4 cup vegetable broth
2 tbsp fresh lemon juice
1 tbsp butter


Directions

1. Combine 2 tsps garlic, 1 tsp pepper, 1/4 tsp salt, and kale in a large bowl; toss well.

2. Cook pasta as directed, drain.

3. Add cooked pasta to kale mixture, and toss well until kale wilts.

4. Heat oil in a large skillet over medium high heat. Add shrimp, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; saute 1 minute. Add remaining 1 tsp garlic and shallots; saute 1 minute or until shrimp are done. Remove shrimp from pan.

5. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat, stir in butter.

6. Add pasta to shrimp mixture and serve.