Shrimp scampi is so spring.
And spring is here today. In fact, it is going to reach 57 degrees! Woo hoo! The wind is kickin' things up, the sky is hazy, the birds are all over the feeders, and I may not have to wear a hat on my walk later today. Fancy that!
Such an upbeat forecast calls for an upbeat dinner that I can make in less than 30 minutes - because who wants to be stuck inside cooking on a late March day when it is 57 degrees outside? For Wisconsin at this time of year, it may as well be beach weather!
I added kale to my shrimp scampi to give it some color and flavor. Plus, kale is so very good for you. The trick is to wilt the leaves and brighten the color without losing too much volume by searing it in the scampi sauce for - literally - 30 seconds. Have your kitchen tongs ready, because you will need to whisk that kale out of the pan almost as soon as you've dropped it in there!
Lemon essential oil adds a mild brightness, but feel free to sub in lemon zest if you don't have any essential oil. Refer to the handy conversion chart below for how much zest to use.
Grab that bottle of white and your sundress.... er, light parka, and get the front porch furniture out. Before you know it, we'll be having dinner outside again!
and Macros Per Serving:
Total Time: 30 Minutes
(Prep: 10 Minutes / Cook: 20 Minutes)
- 12 ounces papaderelle pasta
- 4 tablespoons butter
- 1 pound raw shrimp, peeled and deveined
- 4 cloves garlic, peeled and chopped
- 2/3 cup good quality white wine
- 3 ounces fresh baby kale, rinsed and spun
- 3 drops lemon essential oil diluted in 1/2 tablespoon olive oil
- salt and pepper to taste
Begin by boiling a pot of salted water for the pasta, then cook it al dente per the package instructions. When done, drain it and set it aside, reserving some of the pasta liquid.
While the pasta is cooking, heat the butter in a skillet over medium until it is melted, smelling nutty, and beginning to brown, about 4-5 minutes. Add the shrimp and toss occasionally for 2 minutes, or until the shrimp just begins to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.
Add the wine to the skillet, reduce heat to medium-low, and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.
Add the kale to the skillet and toss immediately until it wilts but is still bright green, about 30 seconds to a minute at most. Remove kale to a separate plate, set aside.
Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture.
Turn off the heat over the skillet containing the scampi sauce. Add in the pasta, kale, and shrimp, season with salt and pepper and toss to combine. If needed, add some of the pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.