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Shrimp Kale Artichoke Pasta is light and an easy meal idea. Shrimp, kale, artichokes, tomatoes and pasta and tossed in a light lemon sauce that will leave your family asking for seconds!
A couple of weeks ago I shared this Orecchiette with Sausage Kale and Sundried Tomato with you guys and today I am back with another deliciously easy pasta dish. This Shrimp Kale Artichoke Pasta is a new recipe I recently came up with and I knew I had to share it with you guys. It is light and mixes shrimp, baby kale, artichokes and tomatoes with pasta in a light lemon sauce. This dish comes together very easily and can also be customized based on your tastes. I know many of you like shrimp based on how popular this Lemon Shrimp and Orzo, Lemon Garlic Shrimp Pasta and this Shrimp Scampi with Sun-dried Tomatoes is.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Pasta: the pasta I used is a medium penne pasta. Any medium pasta works well along with fettuccine or linguine.
- Garlic: the garlic adds nice flavor to the dish. I like to try and use fresh garlic.
- Shrimp: small shrimp work nicely in this pasta dish but you can use any size you want. Just make sure to deveine them.
- Tomatoes: fresh tomatoes are a great addition. You also can add these oven roasted tomatoes or even these marinated tomatoes.
- Artichoke Hearts: artichoke hearts are a great addition. You can leave them out if you don’t like them. Make sure to drain them before adding them. You can chop them so they mix in nicely with the pasta and shrimp.
- Kale: fresh kale is a great addition. Make sure to chop it up. You can also use spinach, arugula or swiss chard.
Recipe Variations
- Try making this dish vegetarian by leaving out the shrimp and using beans instead to add protein {try chickpeas or white beans}.
- If you like the sound of this dish but you aren’t a fan of shrimp, try adding grilled chicken or chicken sausage.
- Is kale not your thing? Use a different green like spinach or swiss chard.
- Cheese lover? Try feta, mozzarella or parmesan.
- Do you enjoy a bit of crunch in your dish? Use pine nuts or walnuts for a touch of crunch.
How to Make Shrimp Kale Artichoke Pasta
Step 1: Cook Pasta: Cook the pasta in a large pot according to the package.
Step 2: Sauté Vegetables: While the pasta cooks, heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the shrimp and tomatoes and continue to sauté until the shrimp is pink.
Step 3: Add Other Ingredients: Add the baby kale, grilled artichokes and lemon juice and continue to cook until the kale is wilted.
Remove from the heat and stir in the cooked pasta. Mix well. Garnish with fresh parsley, parmesan cheese and crushed red pepper {optional}.
Storage Tips
- You might want to add a drizzle of olive oil, a squeeze of lemon juice and fresh herbs to freshen the dish back up.
- Store the leftover pasta in an airtight container for up to 3 days. To reheat you can either quickly sauté in a skillet or microwave it.
More Seafood Recipes
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Shrimp Kale Artichoke Pasta
Ingredients
- 8 ounces whole wheat pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 of a large sweet onion, chopped {about 1 cup}
- 1 pounds shrimp, peeled and deveined
- 1 pint cherry tomatoes, cut in half
- 6 ounces artichoke hearts
- 5 ounces baby kale {or greens of your choice}
- 1 lemon, juiced
Instructions
- Cook the pasta in a large pot according to the package.
- While the pasta cooks, heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the shrimp and tomatoes and continue to sauté until the shrimp is pink.
- Add the baby kale, grilled artichokes and lemon juice and continue to cook until the kale is wilted.
- Remove from the heat and stir in the cooked pasta. Mix well. Garnish with fresh parsley, parmesan cheese and crushed red pepper {optional}.
Notes
- Try adding cheese to this dish! Parmesan, mozzarella or feta would be great.
- Add some nuts for crunch-I like walnuts or pine nuts.
- If you aren’t a fan of kale use a different green in its place, like spinach or leave it out.
- If you want to make this a vegetarian dish leave out the shrimp or you can use grilled chicken in its place.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this super easy and delicious recipe. I used spinach (husband doesn’t like kale) and angel hair pasta. Because that’s what I had in the pantry. Had leftovers for lunch the next day. Which was great!