Shrimp and Kale alfredo

 This has some similarities with our basic alfredo recipe but acid from wine and lemon as well as additions of fresh produce added interesting layers of complexity and nutrition. 

Ingredients

• 12-16oz pasta (spaghetti or fettuccini)
• 1 tbsp. 

  extra-virgin olive oil

• 1 lb. 

  shrimp, peeled and deveined (could try chicken?)

• Kosher salt

• Freshly ground black pepper

• 3-4 tbsp. 

  butter

• 3 

  cloves garlic, minced

• 1/2 tsp. 

  crushed red pepper flakes, plus more for garnish

• 2 1/2 c. 

  grape tomatoes, halved

• 1/4 c. 

  white wine

• 1 c. 

  heavy cream

• Juice of 1 lemon

• 5 oz. 

  baby kale (about 6 c.) or if regular kale, needs to be chopped and cooked longer

• 1/2 c. 

  freshly grated Parmesan, plus more for garnish

Directions

• 1. 1. In a large pot of salted boiling water, cook pasta according to the package directions until al dente, reserving some pasta water.
  2. 2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
  3. 3. Add butter to skillet then add garlic (add kale here if it's full grown) and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes. 
  4. 4. Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and baby kale and toss to coat. If sauce is too thick, add additional pasta water.