Garlic Shrimp Spaghetti with Buttery Kale

cleaneatingmag.com
serves 4
Ingredients

• 8 oz whole-grain spaghetti 
• 10 oz shrimp, peeled and deveined
• 1/2 tsp ground black pepper 
• 1/4 tsp sea salt
• 1 tbsp olive oil
• 4 large cloves garlic, sliced
• 1 tsp dried parsley
• 1/4 tsp red pepper flakes 
• 2 tsp lemon zest
• 2 tbsp organic unsalted butter
• 4 cups finely sliced stemmed kale
• 1 red finger chile pepper (or other hot red chile such as cherry bomb, cayenne, or Thai). thinly sliced

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Preparation
​​1. Bring a large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Drain.
2. Meanwhile, in a large bowl, toss shrimp with pepper and salt to coat; set aside. In a large skillet on medium-high, heat oil. Add garlic, parsley and pepper flakes and cook, stirring constantly, until fragrant, 30 to 45 seconds. Add shrimp and sauté, stirring frequently, until shrimp are pink and opaque throughout, 3 to 4 minutes. Stir in lemon zest. Transfer to a plate and cover to keep warm.
3. In same skillet, heat butter on medium-high. Add kale and sauté until wilted, about 1 minute. Add pasta, shrimp mixture and chile pepper and toss to combine. 
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