Shrimp Kale Artichoke Pasta is light, healthy 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!
SHRIMP KALE ARTICHOKE PASTA
I am on a roll if I must say so myself. 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.
This dish is light and healthy mixing 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.
The nice thing about today’s dish is how customizable it is.
Here are some ideas:
- 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 health benefits and a touch of crunch.
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Shrimp Kale Artichoke Pasta is light, healthy 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!
Ingredients
- 8 oz. whole wheat pasta
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 of a large sweet onion, chopped {about 1 cup}
- 1 lb. shrimp, peeled and deveined
- 1 pint cherry tomatoes, cut in half
- 7 oz. Cara Mia Grilled Artichokes
- 5 oz. baby kale {or greens of your choice}
- 1 lemon, juiced
Garnish:
- Fresh parsley
- Parmesan cheese
- Crushed red pepper
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}.
- Recipe Type: Pasta, Dinner
- Notes
- There are a lot of ways you can customize this dish. If you want to add beans for extra protein or to make it vegetarian without the meat try white beans or chickpeas.
- If you like cheese try adding parmesan cheese, mozzarella or feta.
- For extra crunch try adding a handful of toasted pine nuts or walnuts.
- I used baby kale but if you don’t like kale try spinach, swiss chard or your favorite green.
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.
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Meghan Nenninger says
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!
★★★★★