Shrimp Pasta
Shrimp Pasta
Ingredients
- 8 ounces pasta- linguini , spaghetti or other pasta
- 3 tablespoons olive oil
- 4 – 6 garlic cloves, rough shopped
- 1/4 – 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cracked peppercorns
- zest from one lemon
- 1 lb large shrimp , peeled and deveined
- 1/2 teaspoon salt, more to taste
- a couple handfuls kale, or sub other greens; spinach, chard, arugula, etc.
- squeeze of fresh lemon juice, to taste
- 1/4 cup Pecorino cheese- or sub parmesan
- 1/2 cup fresh Italian parsley
Instructions
- 1
Bring two quarts of water to boil with 1 1/2 teaspoons salt. Boil pasta according to package directions, save 1 cup hot salted pasta water.
- 2
In an extra-large skillet, heat 3-4 tablespoons olive oil over medium heat. Add the garlic, and saute 3 minutes or until fragrant, add the chili flakes, black pepper and lemon zest, and saute 1 minute. Add the shrimp, season with salt, and cook until pink, "c" -shaped, and almost cooked through, about 4 minutes, turning over mid-way. Add the kale, and stir for one minute.
- 3
Drain the pasta saving one cup of hot pasta water. Add the pasta to the skillet tossing well with the shrimp. Sprinkle in the pecorino cheese, tossing. Add a squeeze of lemon juice and stir in the fresh parsley.
- 4
Taste. Season with more salt, or add some salted pasta water (if you want a saucier consistency), add more pepper, chili flakes and lemon juice to taste.
- 5
Once happy with the flavor, divide among bowls and top with more parsley and pecorino.
Nutrition
Per serving
