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