Frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and you'll have this easy and delicious dinner ready to eat in about 30 minutes.
Ingredients
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Kosher salt
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12 ounces spaghetti
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1 small bunch kale, stems removed, leaves torn into small pieces (about 8 cups)
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¼ cup extra-virgin olive oil
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¼ teaspoon red-pepper flakes, plus more for serving
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4 cloves garlic, thinly sliced
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2 pints grape tomatoes
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1 pound large shrimp, peeled and deveined
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2 tablespoons unsalted butter
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Grated Parmigiano-Reggiano, for serving
Description
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Cook pasta and kale:
In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain.
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Cook tomatoes until bursting:
Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
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Season and cook shrimp:
Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat.
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Combine ingredients and serve:
Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.
