I’ve been completely enamored with the winter Olympics this year. There have been so many exciting moments!
Maybe it’s always this way. This year I’m roped in, for some reason.
So as not to distract me from the games, what can I make for dinner that’s quick and tasty? And not a huge cleanup endeavor.
The Olympian gods were smiling down on me today. Shrimp – already peeled, already deveined – tails already removed! – was on sale. Yes!
So here’s my shrimp pasta. You could use spinach instead of kale, I just like kale’s crunch. Or try broccoli or asparagus!
A little lemon zest adds brightness and brings out the basil!
Serve it over rice instead of pasta. Add some bread (Udi’s makes delicious gluten free dinner rolls!) smothered in butter or basil pesto, and I’d say you’ve got a win.
Gold for sure. [end Olympic references.]
Creamy Lemon Basil Shrimp with Kale
1/2 box (4 servings) pasta of your choice
- 1 pound medium shrimp, peeled, deveined, tails removed
- 1 cup Roma tomatoes, diced
- 4 cups fresh kale, chopped (or use spinach if you like)
- 2 garlic cloves, minced
- 1/2 cup (4 ounces) whipped cream cheese (regular or Neufchatel will also work)
- 1 cup low sodium chicken broth
- 2 tablespoons butter
- 1/2 tablespoon lemon zest
- salt and pepper to taste
- torn fresh basil leaves
Boil pasta according to package directions. Drain, toss with a little olive oil to prevent sticking, and set aside.
Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add 1 clove of minced garlic, the chicken broth and kale, along with a touch of salt. Cover and cook until wilted, 5 minutes or so.
Turn heat up to medium-high. Add rest of garlic and butter, and add shrimp to the pan, cooking until pink.
Turn heat back down to medium. Add tomatoes, cream cheese, and lemon zest. Stir; cover until cream cheese is melted.
Add salt and pepper to taste. Continue to simmer uncovered over medium-low heat until a smooth sauce forms. Serve over pasta and sprinkle with torn basil. Enjoy!