Creamy, spicy, and lemony. The perfect dish for this time of year since this packs so much flavor! The shrimp are tender and a bit spicy, while the pasta is creamy with a tang from the lemon juice to cut all the cream. The kale adds some crunch, texture and greenery to really make this meal more balanced and delicious! It is a great way to get some kale in a dish that may not be the first choice. This is probably my favorite pasta recipe I have done in a while because the flavors are so vibrant and compliment each other even though they are so opposite. Try this when you need a bowl of comfort.
For the Shrimp:
- 2 Lbs Shrimp, Peeled and Cleaned
- 2 Tbsp Cajun Seasoning (See Below)
- 1 Tbsp Olive Oil
For the Pasta:
- 1 Shallot, Finely Diced
- 1/3 Cup White Wine
- 2 Lemons, Juiced (About 1/4 Cup)
- 3 Tbsp Minced Garlic
- 1 Cup Heavy Cream
- 1.5 Tbsp Cajun Seasoning
- 2 Cups Shredded Kale
- 8oz Linguine
- 1 Tbsp Olive Oil
- Salt + Pepper, To Taste
Cajun Seasoning: (makes about 1/3 cup)
- 1.5 Tbsp Smoked Paprika
- 1 Tbsp Garlic Powder
- 1 Tbsp Salt
- 1/2 Tbsp Black Pepper
- 1/2 Tbsp White Pepper
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Dried Oregano
- 1/2 Tbsp Cayenne
- 1/4 Tbsp Dried Thyme
Time: 45 Minutes
- In a large bowl add the shrimp, 1 tbsp olive oil, and 2 tbsp of the cajun seasoning. Mix to evenly coat the shrimp and set aside.
- In a large pan, add the 1 tbsp olive oil and heat over medium heat. Once hot, add in the shallots and cook for 3 minutes. Add in the wine and allow it to reduce for about 8 minutes, stirring frequently to prevent burning.
- Reduce the heat to low and add in the minced garlic and lemon juice. Cook for another 2 minutes until the garlic is fragrant. Now, add in the heavy cream, 1.5 tbsp cajun seasoning, and shredded kale and continue cooking until the kale is wilted (about 8 minutes).
- When the sauce is fully combined, keep the heat on low and stir occasionally until ready to serve.
- Now, let’s cook the pasta and shrimp. First, bring a large pot of generously salted water to a boil. Once boiling, add in the pasta and cook until al dente (about 8 minutes).
- While the pasta cooks, let’s sear the shrimp. Heat another large pan over medium-high heat. Once hot, add in the shrimp (there should be enough oil from the marinade to prevent sticking, but add a touch more to the pan if the shrimp starts to stick). Cook the shrimp for 4 minutes on each side until fully cooked. Once cooked, immediately remove from heat and set aside assembly.
- Now back to the pasta, once the pasta is al dente, transfer the noodles from the water to the pan with the sauce and add in 1/4 cup of the pasta water to the sauce. Toss together to coat the noodles and remove from heat – taste and adjust the salt and pepper (you want to be careful to not add too much salt since the pasta water will be very salty so you will want to wait to add salt until you have added in the pasta water).
- Lastly, divide the pasta between 4 bowls and top with the shrimp. You can also grate some pecorino or parmesan on top, as well as some freshly cracked black pepper. Serve and enjoy!
5 thoughts on “Lemony Kale Pasta with Cajun Shrimp”
This recipe sounds delicious! The combination of spicy shrimp, creamy pasta, and crunchy kale sounds like the perfect balance of flavors and textures. Can’t wait to try it out!