Garlic butter shrimp fettuccine with kale and tomatoes is the perfect family dinner. It has simple ingredients with just a few steps.
This fettuccine with shrimp has recently become a family favorite dinner. I first made this on Ash Wednesday and my kids love shrimp and they gobbled it up. I even snuck some healthy tomatoes and kale in there too. Who doesn’t love lemon garlic shrimp?
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 easy meals that are served as one dish like this.
Recipe for Shrimp Kale Pasta
This recipe is perfect to add to your meal plan. It’s light, filling but flavorful and absolutely delicious.
My kids love shrimp scampi so I tried to make it a little healthier!
Kale is a great vegetable to add to recipes. It’s full of vitamins C and A. It has more calcium than a serving of milk AND it fights cancer and heart disease. It’s also low-calorie.
Kitchen Tools to make Kale Shrimp Pasta Dish
You don’t need any special tools to make this recipe because it’s all made with a couple of things. Those are the kind of recipes I love!
Cutting Board Mats– These are one of the favorite things I have in the kitchen. They don’t take up much space, so they’re easy to store. They’re easy to clean and are great for adding ingredients to mixing bowls and hot pots.
Colander– I just bought a new colander because mine broke and I really like this one. Sometimes you need to replace some of your old kitchen tools and appliances because they just get worn out.
Tongs– Tongs make tossing this mixture easy. This link is a set of 3 tongs with silicone tips. I like that kind because it’s a little gentler on your food.
Stainless Steel Pots and Pans– I’ve been cooking with stainless steel pots and pans for over 15 years now and love it. Here’s a great set for a good price.
Ingredients for Kale Shrimp Pasta
Shrimp– You can buy this frozen from almost all grocery stores in the frozen food aisle. You’ll want to get it shelled and deveined and then take the tails off.
Fettuccine- Fettuccine is my preferred pasta for this recipe, but spaghetti or linguine will work too.
Butter– You can use salted or unsalted butter for this recipe. I just use what is in my refrigerator, which is normally salted.
Extra virgin olive oil
Garlic– Fresh is best, but you can use the jarred minced garlic to save time.
Cherry tomatoes– You’ll want to make sure to cut these in half for this recipe.
Kale– Kale gives this recipe so much beautiful color!
Lemon juice– You can squeeze a fresh lemon, but lemon juice is just as tasty.
Salt and ground black pepper to taste
You’ll want to top this pasta recipe off with some freshly grated parmesan cheese and red pepper flakes.
How to make Garlic Butter Shrimp Fettuccine
Wash, destem, and sauté kale in a large skillet over medium heat. Add extra virgin olive oil and cook until wilted, about 8-10 minutes, stirring occasionally. Set aside.
While the kale is cooking, begin to cook the fettuccine according to the package directions. Don’t forget to salt the water.
Prepare your shrimp by pulling off the tails.
Melt butter over medium heat. Add minced garlic. Cook your garlic butter sauce until lightly browned, about 3 minutes. Add sliced cherry tomatoes and cook for about 3 minutes.
Add cooked kale and shrimp to butter and tomatoes. Cook until warm. Reminder: The shrimp is already cooked so it’s just to warm them up!
Toss shrimp mixture with pasta. Add lemon juice, salt and black pepper to taste.
More shrimp recipes you need to save
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Shrimp Kale Pasta
- 1 pound frozen shrimp cooked, deveined, shelled and tails off
- 12 ounces fettuccine
- 5 Tablespoons butter
- 2 Tablespoons Extra Virgin Olive Oil
- 4-5 cloves garlic minced
- 10 ounces cherry tomatoes halved
- 1 bunch kale
- 1 Tablespoon lemon juice
- salt and black pepper to taste
- Wash, destem, and sauté kale in extra virgin olive oil. Cook until wilted, about 8-10 minutes. Set aside.
- While the kale is cooking, begin to cook the fettuccine according to the directions on the package.
- Prepare your shrimp by pulling off the tails.
- Melt butter in a saucepan over medium heat. Add minced garlic. Cook until lightly browned, about 3 minutes.
- Add sliced cherry tomatoes and cook for about 3 minutes.
- Add cooked kale and shrimp to butter and tomatoes. Cook until warm. Reminder: The shrimp is already cooked so it's just to warm them up!
- Toss shrimp mixture with pasta. Add lemon juice. Salt and pepper to taste.