Imagine a plate of perfectly cooked pasta that combines the succulence of tender shrimp, the earthy richness of kale, and the delicate flavor of artichoke hearts, all enveloped in a creamy Parmesan sauce. This isn't just another pasta dish – it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Whether you're a busy home cook looking for a quick weeknight dinner or a food enthusiast seeking a restaurant-quality dish, this Shrimp Kale Artichoke Pasta promises to be your new go-to recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups kale, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the linguine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- While the pasta is cooking, prepare the shrimp. In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the chopped kale and artichoke hearts. Sauté for about 3-4 minutes until the kale is wilted and tender.
- Reduce the heat to low and pour in the heavy cream, stirring to combine with the kale and artichokes. Allow it to simmer for 2-3 minutes to thicken slightly.
- Stir in the grated Parmesan cheese and mix until melted and well incorporated into the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Add the cooked linguine and shrimp back into the skillet. Toss everything together gently to coat the pasta and shrimp in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.
- Once everything is well combined and heated through, remove from heat. Serve the shrimp kale artichoke pasta hot, garnished with extra Parmesan cheese if desired.
Tips
- Always use fresh, high-quality shrimp and remove the tails before cooking for easier eating.
- Don't overcook the shrimp – they should be pink and just opaque to maintain their tender texture.
- Reserve pasta water before draining; its starchy goodness can help adjust sauce consistency if needed.
- Use fresh garlic for the most vibrant flavor – pre-minced garlic from a jar can taste less intense.
- For a lighter version, you can substitute heavy cream with half-and-half or Greek yogurt.
- If you prefer more heat, add a pinch of red pepper flakes when sautéing the garlic.
- Choose linguine or another long pasta that will hold the creamy sauce well.
- Serve immediately to enjoy the pasta at its peak creaminess and temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 220mg
