Ingredients
- 1/2 pound dry fusilli or other medium-size twisted or tube-shaped pasta
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 2 cups frozen chopped kale, spinach, broccoli rabe, or other greens
- 1/3 cup dry white wine
- 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup basil pesto
- 1/2 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- While pasta cooks, heat olive oil in a large nonstick skillet over medium heat.
- Add shrimp and cook for 2 minutes. Turn shrimp over.
- Add kale and wine to pan; zest lemon directly into pan. Sprinkle with salt and pepper. Continue cooking 1–2 minutes, or until shrimp are pink and cooked through.
- Remove from heat. Toss shrimp mixture with cooked pasta, pesto, and Parmesan cheese.
Serve warm with extra Parmesan and a squeeze of lemon juice, if desired.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1/6th recipe
- Calories: 280
- Sodium: 650 mg
- Fat: 9 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 21 g