Description
A creamy and flavorful pasta dish combining tender shrimp, fresh kale, and rich Alfredo sauce with rigatoni.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 tbsp olive oil
- 1 lb shrimp, peeled and deveined
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
Instructions
- Cook the rigatoni according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, add butter and garlic. Sauté for 1 minute.
- Add kale and cook until wilted, about 3 minutes.
- Pour in heavy cream, Parmesan cheese, salt, and black pepper. Stir until the sauce thickens slightly.
- Return the cooked shrimp and rigatoni to the skillet. Toss to coat everything in the sauce.
- Serve hot.
Notes
- Use fresh kale for the best texture.
- Adjust the amount of garlic to your taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg