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One-Pot Lemon Shrimp Pasta

Cooking Time: 30 minutes
Serves

INGREDIENTS

  • 1 Pack Penne Lisce Pasta
  • 1 bunch kale
  • 1 Can cannellini beans
  • 1 lemon
  • 4 1/2 C water
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 pound raw peeled and deveined shrimp
  • Red pepper flakes, for sprinkling

Directions

  • 1.
    Strip the leaves from 1 bunch kale, then tear the leaves into bite-sized pieces. Place in a large, straight-sided skillet.
  • 2.
    Drain and rinse 1 can cannellini beans and add to the skillet.
  • 3.
    Finely grate the zest from 1 large lemon into the skillet (reserve the zested lemon)
  • 4.
    Add water, Pasta, olive oil, kosher salt, and black pepper.
  • 5.
    Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, for 5 minutes.
  • 6.
    Add 1 pound raw shrimp and cook until the pasta is al dente, the liquid has nearly evaporated, and shrimp are opaque, 3 to 5 minutes more.
  • 7.
    Remove from the heat, halve the lemon, squeeze the juice over the pasta, and toss to combine.
  • 8.
    Taste and season with more salt as needed.
  • 9.
    Top with crushed red pepper flakes, if desired.

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