Garlic Butter Shrimp with Tomatoes and Kale

This garlic butter shrimp has recently become a family favorite.  I first made this on Ash Wednesday and my kids love shrimp and they gobble it up.  I snuck some healthy tomatoes and kale in there too.  You can make this in about 30 minutes so it’s perfect for a weeknight meal when headed to sports practice and helping with homework.  I love meals that are served as one dish like this.

Here's a quick meal that your family will love. Garlic butter shrimp with tomatoes and kale is so yummy. Your family will be asking for seconds.

Garlic Butter Shrimp with Tomatoes and Kale

Ingredients

  • 1 pound frozen cooked, deveined, and shelled Food Lion shrimp
  • 12 ounces Food Lion fettuccine
  • 5 tablespoons Food Lion butter
  • 4-5 cloves garlic, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 bunch kale
  • juice of 1/2 lemon
  • salt and pepper to taste

Directions

  1. Wash, destem, and sauté kale in EVOO. Cook until wilted, about 8-10 minutes.  Set aside.
  2. While the kale is cooking, begin to cook the fettuccine according to directions on the package.
  3. Prepare your shrimp by pulling off the tails.
  4. Melt butter in a saucepan over medium heat. Add chopped garlic. Cook until lightly browned, about 3 minutes.
  5. Add sliced cherry tomatoes and cook for about 3 minutes.
  6. Add cooked kale and shrimp to butter and tomatoes.   Cook until warmed thru.  Reminder: The shrimp is already cooked so it’s just to warm them up!
  7. Toss shrimp mixture with pasta.  Add juice of 1/2 lemon.  Salt and pepper to taste.
  8. Serve and ENJOY!

You can print it out here!

Garlic Butter Shrimp with Tomatoes and Kale
 
Prep time
Cook time
Total time
 
Here's a quick meal that your family will love. Garlic butter shrimp with tomatoes and kale is so yummy. Your family will be asking for seconds.
Author:
Recipe type: Dinner
Serves: 6
Ingredients
  • 1 pound frozen cooked, deveined, and shelled Food Lion shrimp
  • 12 ounces Food Lion fettuccine
  • 5 tablespoons Food Lion butter
  • 4-5 cloves garlic, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 bunch kale
  • juice of ½ lemon
  • salt and pepper to taste
Instructions
  1. Wash, destem, and sauté kale in EVOO. Cook until wilted, about 8-10 minutes. Set aside.
  2. While the kale is cooking, begin to cook the fettuccine according to directions on the package.
  3. Prepare your shrimp by pulling off the tails.
  4. Melt butter in a saucepan over medium heat. Add chopped garlic. Cook until lightly browned, about 3 minutes.
  5. Add sliced cherry tomatoes and cook for about 3 minutes.
  6. Add cooked kale and shrimp to butter and tomatoes. Cook until warmed thru. Reminder: The shrimp is already cooked so it's just to warm them up!
  7. Toss shrimp mixture with pasta. Add juice of ½ lemon. Salt and pepper to taste.
  8. Serve and ENJOY!

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