Shrimp & Kale with Pasta

I never made anything with kale before, but every time I make it, I love it more. My neighbor Janet made this once and was kind enough to share. I've made some alterations to the original recipe (I added shrimp to give it even more protein). The shrimp cooks in the broth, adding to the overall flavor. A great filling dish with great fresh ingredients.

Shrimp & Kale with Pasta
Serves 4


1 tablespoon olive oil
1 medium sweet onion, diced
1 garlic clove, minced
1 large bunch kale, trimmed
2 cups chicken broth, divided
1 1/2 cups cannellini beans
1 pound raw shrimp, peeled and deveined
1/2 box Ronzoni Smart Taste rotini pasta

In a large stockpot, heat olive oil. Add onion and garlic. Cook over low heat until onion is translucent, about 2 minutes. Add kale, stirring to coat with oil, until it wilts slightly. Add 1 cup chicken broth to the kale mixture. Increase heat to medium and let liquid reduce until almost evaporated, stirring occasionally.

Add remaining cup chicken broth to pot. Then add cannellini beans and shrimp. Let mixture simmer until liquid is reduced by half.


Meanwhile, cook pasta until al dente. Add pasta to pot with kale mixture. Let simmer for 1 minute, stirring often. Serve.

(Each serving has 10 pt. pls)


Anonymous said…
Looks great, but surely the shrimp must be put in way later than the beans? Otherwise they must be super chewy - shrimp should only cook a minute or two!
Lynn said…
They weren't chewy at all, the broth cooks down fairly quickly, only about 5 minutes.

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