Grilled Shrimp Sautéed Kale in White Wine Cream Sauce

Enjoy this grilled shrimp and sautéed kale in white wine cream sauce recipe from the ALDI Test Kitchen. It’s a delicious dish that combines succulent shrimp with a rich cream sauce, sautéed kale and spaghetti. Quick and easy to make, you can whip it up in just over half an hour, making it perfect for a quick weeknight meal.

The succulent shrimp is marinated in a mixture of olive oil, lemon juice, salt and pepper, which gives it a tangy flavor and helps with a perfect sear on the grill. While you’re shrimp the shrimp, you can cook the spaghetti and sauté the kale and grape tomatoes, which adds a fresh and flavorful element to the dish.

The creamy white wine sauce brings everything together, adding a rich and indulgent touch to the pasta. Made with sauvignon blanc, lemon zest, diced red onion, heavy cream and butter, this sauce is the perfect accompaniment to the grilled shrimp and sautéed kale.

One of the best things about this recipe is how quickly it comes together. With a total prep and cook time of just over 25 minutes, this dish is perfect for a quick and easy weeknight meal. It's also incredibly versatile, making it a great option for entertaining guests or serving as a special occasion dish.

The combination of the succulent shrimp, hearty pasta and nutritious kale makes this dish a well-rounded and satisfying meal. Plus, the addition of the sauvignon blanc in the sauce adds a sophisticated touch to the dish, making it perfect for any dinner party or date night.

The next time you're looking for a delicious and easy seafood pasta recipe, be sure to give this grilled shrimp and sautéed kale pasta in white wine cream sauce a try. It's sure to become a favorite in your household!

Prep Time:  15 Minutes   |   Cook Time: 20 minutes   |   Total Time:  35 minutes   |   Servings: 4

Ingredients:

• 2 tablespoons  Carlini  100% Pure Olive Oil, divided
• 1 pound  Freemont Fish Market  Jumbo Easy Peel Raw Shrimp, thawed and peeled
• ¼ teaspoon  Stonemill  Iodized Salt, plus additional to taste
• ½ teaspoon  Stonemill  Ground Black Pepper, plus additional to taste
• 2 tablespoons lemon zest, divided (about 2 lemons)
• ½ cup lemon juice, divided (about 3 lemons)
• 6.625 ounces  Reggano  Spaghetti or  Simply Nature Organic Pasta  Spaghetti
• 5 ounces  Simply Nature  Organic Baby Kale or  Simply Nature  Organic Baby Spinach, roughly chopped
• 1 pint of grape tomatoes, halved
• ½ red onion, diced
• ½ cup Specially Selected Marlborough Sauvignon Blanc
• 1 cup  Friendly Farms  Heavy Whipping Cream
• 2 tablespoons  Countryside Creamery  Unsalted Butter, cubed and room temperature

Directions:  

1. Preheat grill to medium-high heat.          
2. In a medium bowl, combine 1 tablespoon olive oil, shrimp, ¼ teaspoon salt, ½ teaspoon pepper, 1 tablespoon lemon zest and 2 tablespoons lemon juice. Marinate for 10 minutes while grill is preheating.           
3. Grill shrimp 2 minutes per side, reserve.    
4. Bring 4 quarts of water to a boil. Cook spaghetti per package instructions.
5. In a large sauté pan, heat 1 tablespoon of olive oil on medium heat, sauté kale until wilted. Add tomatoes, continue cooking until skin pops.        
6. In a small saucepan, combine 1 tablespoon lemon zest, ¼ cup plus 2 tablespoons lemon juice, red onion and sauvignon blanc. Bring to a boil and reduce to a simmer.   Continue cooking until 1 tablespoon of liquid remains. Add cream and return to a boil. Reduce heat to a simmer, continue cooking until reduced by half. Remove pan from heat and whisk in butter. Adjust seasoning with salt and pepper if needed.        
7. In a large serving bowl, combine shrimp, pasta, kale mixture and cream sauce. Serve with the remaining wine.          

Recipe Courtesy of ALDI Test Kitchen