Spaghetti with Shrimp, Kale, and Burst Tomatoes

Name: Spaghetti with Shrimp, Kale, and Burst Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: Kosher salt; 12 ounces spaghetti; 1 small bunch kale, stems removed, leaves torn into small pieces (about 8 cups); ¼ cup extra-virgin olive oil; ¼ teaspoon red pepper flakes, plus more for serving; 4 cloves garlic, thinly sliced; 2 pints grape tomatoes; 1 pound large shrimp, peeled and deveined; 2 tablespoons unsalted butter; to taste Grated Parmigiano-Reggiano, for serving

Recipe GLPR87c8ea5af3203c

Italian

Main Course

35 min

672 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant Italian-inspired pasta dish featuring tender spaghetti tossed with plump shrimp, hearty kale, and burst cherry tomatoes in a light garlic and olive oil sauce, finished with a touch of butter and Parmigiano-Reggiano.

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Ingredients

Kosher salt

12 ounces spaghetti

1 small bunch kale, stems removed, leaves torn into small pieces (about 8 cups)

¼ cup extra-virgin olive oil

¼ teaspoon red pepper flakes, plus more for serving

4 cloves garlic, thinly sliced

2 pints grape tomatoes

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

to taste Grated Parmigiano-Reggiano, for serving

Directions

Bring a large pot of water to a rolling boil and season generously with kosher salt until it tastes like the sea. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the extra-virgin olive oil in a large, wide skillet over medium heat. Add the sliced garlic and red pepper flakes, stirring gently for about 30 seconds to 1 minute until fragrant, being careful not to let the garlic brown.
Add the grape tomatoes to the skillet and increase the heat to medium-high. Cook, stirring occasionally, for 5 to 7 minutes, allowing the tomatoes to blister and burst, releasing their juices. The tomato sauce will begin to develop.
Add the torn kale leaves to the skillet and stir well, cooking for 2 to 3 minutes until the kale is slightly softened and wilted.
Push the vegetables to the side of the skillet and add the peeled and deveined shrimp to the empty space. Cook for 2 to 3 minutes on the first side until they begin to turn pink, then stir and cook for another 1 to 2 minutes until the shrimp reach an internal temperature of 160°F and are opaque throughout. Do not overcook.
Add the drained spaghetti to the skillet along with the butter. Toss everything together well, adding a splash of the reserved pasta water (about ¼ cup) to create a light sauce that coats the pasta. Continue tossing and adding more pasta water as needed until the dish reaches your desired consistency.
Divide the pasta among serving bowls and top with grated Parmigiano-Reggiano and additional red pepper flakes to taste. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

This recipe hits most marks for Charlotte cooking: shrimp is local from the coast, kale and tomatoes are standard grocery staples, and the ingredient list avoids obscure items. The 35-minute claim is honest if you buy peeled shrimp and pre-washed kale, though hand-peeling adds ten minutes. Cost runs about $5–$6 per serving at Harris Teeter or Kroger, driven by shrimp prices and good cheese, which is fair for a seafood weeknight dish. The main friction is that it's a same-night meal—burst tomatoes and shrimp sauce don't reheat gracefully—so it only works if everyone eats together.