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Garlic Butter Shrimp Fettuccine with Tomatoes and Kale

Garlic butter shrimp fettuccine with kale and tomatoes is the perfect family dinner. It has simple ingredients with just a few steps.

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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.

overhead view of fettuccine, shrimp, cooked kale and red halved cherry tomatoes

Recipe for Garlic Butter Shrimp Fettuccine

This recipe is perfect to add to your meal plan. It’s light, filling but flavorful and absolutely delicious.

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.

Ingredients for Garlic Shrimp Fettuccine

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 jars of 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.

overhead view large pot filled with cooked kale, shrimp, red cherry tomatoes and fettuccine

How to make Garlic Butter Shrimp Fettuccine

Step 1

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.

Step 2

While the kale is cooking, begin to cook the fettuccine according to the package directions. Don’t forget to salt the water.

Step 3

Prepare your shrimp by pulling off the tails.

Step 4

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.

Step 5

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!

Step 6

Toss shrimp mixture with pasta.  Add lemon juice, salt and black pepper to taste.

large pot filled with cooked kale, shrimp, red cherry tomatoes and fettuccine

Tools to make Kale Shrimp Pasta Dish

You don’t need many special tools to make this recipe because it’s all made with a couple of things. Those are the kind of recipes I love!

Tongs– Tongs makes tossing this mixture easy. This link is a set of 3 with silicone tips. I like that kind becuase 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.

More shrimp recipes you need to save

Reminder: If you make one of my recipes, it would be GREAT if you could leave any feedback in the comment section and rate it for other readers who are looking for something new to make.

Garlic Butter Shrimp Fettuccine with Tomatoes and Kale

Garlic butter shrimp fettuccine is the perfect family dinner and all in one pot. It has a few simple ingredients with just a few steps.
Course Main Course
Cuisine American
Keyword pasta, shrimp
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Author Holly- Keeping Life Sane

Ingredients

  • 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

Instructions

  • 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 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.
Recipe Rating