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15-Minute Dinner: Linguine with Garlic Shrimp and Kale

Linguine with Garlic Shrimp and Kale

By Elizabeth Stark

More often than not, pasta night is the night where I’ve thrown in the towel and (almost) given up on dinner. I bring a pot of water to a boil, make a quick tomato sauce, add a little cheese, a handful of spinach leaves, and call it a day. But as I recently discovered there’s actually a far easier way to make a spectacular dinner in 15 minutes flat.

The secret lays in the magic combination of fresh shrimp, butter, garlic, and white wine. Lest things get too decadent, I also threw in a bunch of deep green lacinato kale for good measure. You can up the health quotient even more by subbing in whole grain linguine.

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Linguine with Garlic Shrimp and Kale

Makes: 4 servings


  • 1/2 pound linguine, cooked al dente in salted water
  • 4 tablespoons unsalted butter
  • 1 pound shrimp, peeled and deveined
  • Sea salt to taste
  • 4 large cloves garlic, smashed, peeled, and minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup dry white wine
  • 1 bunch kale, stems removed and rough chopped


  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Heat a large, deep-sided skillet over medium heat. Add butter; when bubbly and fragrant, add shrimp in batches. Sprinkle both sides of shrimp with sea salt. Cook each side 2-3 minutes or just until shrimp are cooked through. Place cooked shrimp on a large plate and set aside.
  3. With heat still on medium, add garlic and red pepper flakes, and sauté 1 minute. Next, add wine, scraping up any brown bits; finally, add kale, sprinkle with sea salt, and sauté until soft, about 4 minutes. Fold in cooked shrimp and toss with cooked pasta. Add a few drizzles of pasta cooking water as needed. Twirl pasta into wide, shallow bowls, and serve immediately.