Spicy Shrimp Linguine with Kale Pesto
Prep time
Cook time
Total time
Spicy Shrimp Linguine with Kale Pesto is a healthy, flavorful dish that comes together in 30 minutes!
Serves: 4-6 servings
For the shrimp:
  • 1 pound raw peeled and deveined shrimp, thawed*
  • 2 tablespoons extra virgin olive oil
  • Juice of one lemon
  • 2 cloves garlic, minced
  • 1-2 teaspoons red pepper flakes*
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
For the pesto:
  • 1 bunch lacinto kale, tough stems removed, roughly chopped, washed, and drained slightly
  • 3 tablespoons toasted walnuts, roughly chopped*
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon agave syrup*
  • ¼ cup grated parmesan cheese
  • ¼ cup + 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
For the pasta:
  • ½ pound whole wheat linguine
Prepare the shrimp:
  1. Place the shrimp in a large bowl and set aside. Combine the olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper in a small bowl. Pour over the shrimp and toss, coating the shrimp completely. Let stand at room temperature to marinate 20 minutes while you prepare the pesto and the pasta.
Prepare the pesto:
  1. Place the kale in the bowl of a food processor and pulse until roughly chopped. Scrape down the sides of the bowl and add the lemon juice, garlic, agave syrup, and parmesan cheese, and pulse to combine. With the machine on, add the olive oil through the feed tube in a steady stream and process until incorporated. Add salt and pepper to taste, and process once more. Set aside.
  2. Prepare the pasta according to package instructions and drain. Place back in the pot and toss with about ½ cup of the pesto and cook on very low heat just to warm while the shrimp cooks.
  3. Heat a large sauté pan over medium heat. Add the shrimp and sauté 3-5 minutes, or until pink. Toss the shrimp with the pasta mixture and place in a serving bowl. Serve immediately and enjoy!
*Be sure and purchase peeled and deveined shrimp in order to make this a 30 minute meal!

*Add 1 teaspoon red pepper flakes to make this dish less spicy, or 2 teaspoons for more spice!

Kale pesto can be made ahead and stored in an airtight container in the fridge or frozen until ready to use.

I like less pasta and more fixin's. If you like more pasta, cook up the entire pound of pasta and add more pesto, and you'll be guaranteed to have leftovers.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at https://flavorthemoments.com/spicy-shrimp-linguine-kale-pesto/