Grilled Shrimp Sautéed Kale in White Wine Cream Sauce
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:
- Preheat grill to medium-high heat.
- 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.
- Grill shrimp 2 minutes per side, reserve.
- Bring 4 quarts of water to a boil. Cook spaghetti per package instructions.
- 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.
- 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.
- In a large serving bowl, combine shrimp, pasta, kale mixture and cream sauce. Serve with the remaining wine.
Recipe Courtesy of ALDI Test Kitchen
