This was just a fabulous dish. Such a great classic. The only thing I really did differently was add some kale and smoked paprika ( I add SP to EVERYTHING) Kale is a great veggie to use in replacement of Spinach. It stands up to high temp cooking and won’t wilt like spinach tends too. Somebody the other night had commented that this dish was a “great” Birthday dinner dish? I couldn’t agree more..
1 lb Tiger shrimp ( Cleaned and De-Veined with tails intact)
1 lb Kale ( leaves ripped and torn from stems)
1 lb Linguine
1/2 cup dry white wine
3 cloves garlic ( chopped)
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
3 drizzles olive oil
2 tablespoons butter or smart balance
Salt and pepper
Boil linguine as directed making sure to salt the water before adding pasta.
In a large sautée pan, add 2 drizzles of olive oil , 2 tablespoons butter or SB and chopped garlic. Cook garlic for about 1 min and add your kale. Cook Kale for approx 3 mins just till leaves are tender. add your white wine and cook for about 2 mins just to cook some of the alcohol out. Then add some of your beautiful shrimp ( you can remove the tails but, I usually leave them on for a more pleasing to the “eye” presentation) salt and pepper, pepper flakes, smoked paprika and stir and cook shrimp on both side for approx 1 min just till shrimp is nice and pink. Add your strained linguine to your shrimp and kale and combine. I always add another drizzle of olive oil with this step. Add some Fresh chopped parsley for garnish . Serve immediately.
Cooking time: Approx 12 min
Makes 4 servings