Shrimp Pasta with Pesto White Wine Sauce and Baby Kale

Name: Shrimp Pasta with Pesto White Wine Sauce and Baby Kale
Total time: 15 min
Ingredients: 16 ounces thin spaghetti; 1/2 cup reduced-sodium chicken broth; 1 cup dry white wine ((I used Chardonnay.)); 2 tablespoons pesto; red pepper flakes ((optional)); 6 ounces baby kale; 2 pounds raw shrimp (peeled and deveined); Parmesan cheese (shredded or grated)

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Total: 15 minutes

Servings: 6

Author : Andi Gleeson

Shrimp Pasta with Pesto White Wine Sauce and Baby Kale

Ingredients

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16 ounces thin spaghetti1/2 cup reduced-sodium chicken broth1 cup dry white wine ((I used Chardonnay.))2 tablespoons pestored pepper flakes ((optional))6 ounces baby kale2 pounds raw shrimp (peeled and deveined)Parmesan cheese (shredded or grated)

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Instructions

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Step 1

Bring a large pot of lightly salted water to a boil. (Cover pot to make it boil faster.) Cook pasta according to package instructions and drain.

Step 2

While pasta cooks, add chicken broth, wine, and pesto to a 12" skillet. Stir and bring to a simmer over medium-high heat. Simmer for 3-5 minutes to cook off the alcohol from the wine. Add red pepper flakes to taste if desired.

Step 3

Add shrimp and kale, and gently stir often. (See note below regarding shrimp sizes.) Cook until shrimp are pink and kale is wilted, approximately three minutes. Turn off heat.

Step 4

Stir in cooked pasta. Sprinkle individual servings with parmesan if desired.